Black Lentil Salad with Roasted Vegetables (Printer view)

Vibrant black lentil salad with caramelized roasted vegetables and zesty lemon dressing. A hearty, protein-packed vegetarian dish perfect for lunch or dinner.

# What You'll 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 crumbled feta cheese, optional

→ 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 cooking, 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 until emulsified.
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 Suggestions:

01 -
  • Black lentils stay firm and don't turn to mush, giving you that perfect bite every single time.
  • The roasted vegetables caramelize in the oven while you're barely paying attention, then the warm lentils soak up that zesty lemon dressing like they were made for each other.
  • It's genuinely filling enough for lunch on its own, but fancy enough to bring to a potluck without apologizing.
02 -
  • Don't overcook the lentils—they should be tender but with a slight firmness in the center; overcooked lentils will fall apart when you toss the salad.
  • Dress the salad while the lentils and vegetables are still warm; this lets them absorb the dressing much better than if you wait for everything to cool.
  • The flavor improves dramatically after a few hours as everything mingles together, so this is actually better made ahead if you have the time.
03 -
  • Taste the lentils while they're still cooking—remove a few and let them cool slightly, then taste; this saves you from either undercooking or overdoing them.
  • Don't be shy with the lemon juice in the dressing; a little extra brightness is always the answer, and you can adjust it to your taste.
  • If your vegetables aren't browning evenly, increase the oven temperature to 450°F and watch them more carefully—oven temperatures vary more than we'd like to admit.
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