Black Lentil Salad with Roasted Vegetables (Printable Version)

Earthy black lentils paired with caramelized roasted vegetables and bright lemon dressing for a satisfying Mediterranean-inspired dish.

# Ingredient List:

→ 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 chopped fresh parsley
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

# Directions:

01 - Preheat 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 until just tender but not mushy. Drain, discard bay leaf, and 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 with dressing. Toss well to coat evenly.
06 - Sprinkle with feta cheese if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Black lentils stay perfectly firm and never turn to mush, which means you can make this ahead and it tastes even better the next day.
  • It's naturally high in protein and fiber, so it genuinely keeps you full and energized without feeling heavy.
  • The roasted vegetables caramelize just enough to taste indulgent while the lemon dressing keeps everything bright and balanced.
02 -
  • Don't skip draining the lentils well after cooking, because excess water will dilute your dressing and make the salad soggy by the next day.
  • Toasting your own seeds if you have time brings out their flavor in a way that makes people notice—it's a small step that changes everything.
  • Make the dressing first and let it sit while everything else cooks, because the flavors have time to meld and the garlic becomes less sharp.
03 -
  • Toast your seeds in a dry skillet for two minutes before adding them—it takes almost no time but makes them taste exponentially better and more present in the salad.
  • Make extra dressing if you're eating this over a few days, because lentils are thirsty and will absorb moisture; a little extra on the side keeps it fresh tasting.
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