Black Lentil Salad with Roasted Vegetables (Printable)

Hearty black lentils paired with caramelized roasted vegetables and tangy lemon dressing for a satisfying Mediterranean-style meal.

# What You’ll Need:

→ Lentils

01 - 1 cup dried black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 0.5 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 - 0.5 teaspoon ground black pepper
11 - 0.5 teaspoon salt

→ Salad Additions

12 - 0.5 cup cherry tomatoes, halved
13 - 0.25 cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled (optional)

→ Dressing

15 - 2 tablespoons extra-virgin olive oil
16 - 1.5 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - 0.5 teaspoon honey or maple syrup
20 - Salt and pepper to taste

# How to Make It:

01 - Set 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 until evenly coated.
03 - Roast for 25 to 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 to 25 minutes until tender but not mushy. Drain and discard bay leaf. Stir in 0.5 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.

# Expert Advice:

01 -
  • Black lentils hold their shape beautifully and taste so much more interesting than you'd expect from something so humble.
  • It gets better as it sits, making it perfect for meal prep or last-minute entertaining.
  • Naturally filling enough to stand alone but flexible enough to pair with grilled protein if you want something heartier.
02 -
  • Overcooked black lentils turn mushy and collapse into the dressing; stop cooking the moment they're tender to the bite, not when they fall apart.
  • Combining warm lentils with the dressing lets them absorb the flavors while still maintaining their texture, creating something more cohesive than cold lentils dressed later.
03 -
  • Taste the lentils while they're still cooking; they'll go from perfect to mushy in about two minutes once they start getting tender.
  • If your dressing tastes too acidic, stir in a tiny pinch of sugar instead of reaching for more salt; honey already does this, but sometimes you need more.
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