Black Lentil Salad with Roasted Vegetables (Printable)

Earthy beluga lentils meet caramelized roasted vegetables in this vibrant Mediterranean salad finished with zesty lemon dressing.

# 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 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

# How-To 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
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

# Top Tips:

01 -
  • The black lentils stay perfectly tender without turning to mush, which honestly changed how I think about cooking legumes.
  • Roasted vegetables get caramelized edges that make the whole thing taste deeply savory and intentional.
  • It tastes even better the next day when all the flavors settle in, making it ideal for meal prep.
02 -
  • Lentils continue cooking slightly as they cool, so pull them off the heat when they still have just the tiniest resistance in the center—this is the only way to avoid mushiness.
  • Tossing the warm lentils with the dressing before adding delicate ingredients like parsley means the flavors penetrate the lentils while everything else stays bright and fresh.
03 -
  • Toast the lentils in a dry pan for two minutes before boiling to deepen their earthy flavor and create a slight nuttiness that elevates the whole dish.
  • If you're making this ahead, keep the dressing separate and toss it in just before serving so everything stays vibrant instead of becoming soggy and dark.
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