Black Lentil Salad with Roasted Vegetables (Printable)

Earthy black lentils tossed with roasted vegetables and zesty lemon dressing for a vibrant, wholesome dish.

# What You'll Need:

→ Lentils

01 - 1 cup dry 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 medium carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Salad Additions

13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese, optional
15 - 3 tablespoons fresh parsley, chopped
16 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

→ Lemon Dressing

17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - ¼ teaspoon salt
23 - ⅛ teaspoon black pepper

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium pot, combine black lentils, water, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until just tender but not mushy. Drain and discard the bay leaf. Let cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with 2 tablespoons olive oil, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the baking sheet. Roast for 20 to 25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together all lemon dressing ingredients until emulsified.
05 - Add the cooked lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl. Toss well to coat with dressing.
06 - Sprinkle with feta cheese if using. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It's the kind of salad that actually keeps you full, thanks to the protein-packed black lentils doing the heavy lifting.
  • Roasting the vegetables caramelizes them just right, giving you those little pockets of sweetness that make every bite interesting.
  • The dressing comes together in minutes but tastes like you've been a Mediterranean cook your whole life.
02 -
  • Don't overcook the lentils thinking they need to be softer, because mushy lentils turn the whole salad into something that feels less vibrant and more like a side dish no one really wants.
  • The vegetables need that high heat to caramelize properly, so resist the urge to lower the temperature or check on them too often.
  • Toasting your own seeds instead of using raw ones adds a depth of flavor that's subtle but noticeable, and it only takes five minutes in a dry skillet.
03 -
  • Make the dressing a few hours ahead if you can, because whisking it together lets the garlic mellow and the flavors marry into something greater than their parts.
  • If you find yourself without fresh lemon juice, red wine vinegar or a quality white wine vinegar works in a pinch, though it shifts the flavor in a subtly different direction.
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