Black Lentil Salad Roasted Vegetables (Printable)

Hearty black lentils tossed with roasted seasonal vegetables in a bright lemon dressing, topped with fresh herbs and crunchy seeds.

# 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 - Combine black lentils, water, bay leaf, and ½ teaspoon salt in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 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 baking sheet. Roast for 20-25 minutes, stirring once, until tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
05 - Add 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 Tips:

01 -
  • It's deeply satisfying without feeling heavy, thanks to those little black lentils that somehow stay tender rather than turning to mush.
  • The roasted vegetables get caramelized edges that make your kitchen smell absolutely incredible while you wait.
  • You can make it ahead and it actually tastes better the next day as the flavors get to know each other.
  • It works as a main course or a side, and honestly looks impressive enough to serve at a dinner party.
02 -
  • Don't skip rinsing the lentils before cooking or you'll end up with a slightly gritty salad that never quite feels right.
  • Overcooking the lentils by just a few minutes will turn them into mush—set a timer and check them around the 20-minute mark, and don't be shy about tasting one to check for doneness.
  • Toss the salad with dressing while the vegetables are still slightly warm so they absorb all those lemony, garlicky flavors instead of resisting them.
03 -
  • Toast your pumpkin or sunflower seeds in a dry pan for a minute or two right before adding them—it wakes up their flavor and makes them taste like you put real thought into this dish.
  • Mince your garlic clove for the dressing by hand instead of using a press, or wait until right before serving to add it so it stays fresh and bright rather than turning dark and sulfurous.
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