Black Lentil Salad with Roasted Vegetables (Printable)

Earthy black lentils paired with caramelized roasted vegetables, fresh herbs, and tangy lemon dressing for a nutritious Mediterranean meal.

# Ingredient List:

→ 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 (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

# Steps:

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 25–30 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 20–25 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 well combined.
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta cheese if using.
07 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have mingled and softened together in the fridge.
  • Black lentils stay firm and never turn to mush, so every bite has texture.
  • You can eat it warm right after cooking or cold straight from the container at your desk.
  • The roasted vegetables bring a natural sweetness that balances the earthy lentils without any fuss.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, leaving you with soggy pieces instead of caramelized edges.
  • Dress the lentils while they're still warm so they soak up the flavors, but add the tomatoes and parsley after everything cools a bit so they stay fresh.
  • Black lentils cook faster than green or brown ones, so start checking them at 20 minutes to avoid overcooking.
03 -
  • Taste the dressing before adding it to the salad and adjust the lemon or honey to your preference, since lemons vary in acidity.
  • Rinse the lentils well before cooking to remove any dust or debris, and pick through them quickly for any small stones.
  • If the salad seems dry after a day in the fridge, drizzle a little extra olive oil and a squeeze of lemon to refresh it.
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