Black Lentil Salad with Roasted Vegetables (Printable version)

Earthy black lentils meet caramelized roasted vegetables in this vibrant Mediterranean bowl with zesty lemon dressing.

# What You Need:

→ Lentils

01 - 1 cup dried black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt

→ Roasted Vegetables

05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt

→ Salad Additions

12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled

→ Dressing

15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F.
02 - Spread bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - Place lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until lentils are tender but not mushy. Drain and discard bay leaf. Stir in ½ teaspoon salt while warm.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta cheese if desired.
07 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • Black lentils hold their shape beautifully while staying tender, giving you that satisfying bite without falling apart.
  • It tastes even better the next day when the dressing settles in and flavors deepen, making it perfect for meal prep.
  • Works equally well warm from the stove or chilled, so you can eat it whenever you're hungry.
02 -
  • Don't overcook the lentils trying to make them softer—they continue cooking slightly as they cool, and mushy lentils ruin the whole texture.
  • Warm lentils and hot vegetables absorb dressing better than cold ones, so dress immediately after cooking if you can.
03 -
  • Slice your garlic clove super thin for the dressing instead of mincing it—you get that raw garlic punch without harshness.
  • Add the feta right before serving so it stays crumbly instead of getting crushed into the salad, and taste before adding salt since feta is already salty.
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