Black Lentil Salad Roasted Vegetables

I first discovered black lentils during a desperate pantry raid last winter when I was too tired to shop but craving something substantial. Their tiny bead-like shape caught my eye, and the earthy depth they brought to a simple bowl of vegetables completely surprised me. Now whenever I roast a tray of mixed vegetables, those glossy black lentils are already simmering on the back burner without a second thought.

Last summer I brought this salad to a neighborhood potluck, worried something so simple might feel too humble beside fancy casseroles and store-bought desserts. By the time I reached for a serving spoon, the bowl was practically empty and three people had already asked for the recipe. Sometimes the most unassuming dishes end up being the ones people remember most.

Ingredients

• 1 cup black lentils: These hold their shape beautifully unlike other varieties that turn mushy, giving each bite a satisfying pop
• 3 cups water: The perfect ratio to cook lentils to tender without leaving them swimming in excess liquid
• 1 bay leaf: Adds a subtle aromatic depth that makes plain lentils taste like theyve been simmering for hours
• 1 red bell pepper: Roasting brings out its natural sugars and creates sweet charred edges throughout the salad
• 1 medium zucchini: Becomes golden and tender in the oven, absorbing all those lovely herbs and olive oil
• 1 small red onion: Caramelizes into sweet savory bites that punctuate every forkful
• 1 medium carrot: Adds a lovely sweetness and vibrant color contrast against the dark lentils
• 2 tbsp olive oil: Helps the vegetables roast evenly and develop those irresistible crispy edges
• ½ tsp dried thyme: Earthy and aromatic, this herb bridges the gap between the vegetables and lentils
• ½ cup cherry tomatoes: These burst with juicy freshness that brightens up the whole bowl
• 3 tbsp fresh parsley: Brings a bright herbal note that lifts the heavier roasted flavors
• 2 tbsp toasted pumpkin seeds: Add a delightful crunch that makes each bite interesting
• 3 tbsp extra-virgin olive oil: The foundation of a dressing that coats every ingredient evenly
• 2 tbsp fresh lemon juice: Essential acid that cuts through the richness and wakes up your palate
• 1 tsp Dijon mustard: Creates an emulsion that keeps the dressing creamy and well-blended
• 1 small garlic clove: Minced raw, it adds just enough kick without being overpowering
• ½ tsp honey: A tiny bit of sweetness balances the acidity and rounds out the dressing

Instructions

Cook the lentils until perfectly tender:

Combine the rinsed lentils with water, bay leaf, and salt in a medium pot. Bring everything to a rolling boil, then lower the heat and let it simmer gently for 20 to 25 minutes until the lentils are tender but still hold their shape.

Roast the vegetables while the lentils cook:

Preheat your oven to 425°F and toss the diced bell pepper, zucchini, onion, and carrot with olive oil, thyme, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until theyre tender and golden brown in spots.

Whisk together the bright lemon dressing:

In a large bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes emulsified.

Combine everything with care:

Add the cooked lentils and roasted vegetables to the bowl with the dressing, then toss in the cherry tomatoes, fresh parsley, and toasted seeds. Gently fold everything together until each ingredient is lightly coated with that zesty dressing.

Finish and serve:

Sprinkle the crumbled feta over the top if you are using it, and serve the salad warm or let it come to room temperature. Either way, the flavors will have melded beautifully.

Save

My sister-in-law originally turned up her nose at lentil salad until I convinced her to try just one bite at a family barbecue. She went back for seconds and then asked if I could pack her a container to take home, proving that sometimes the simplest ingredients create the most compelling dishes.

Make It Your Own

This salad is incredibly forgiving, so feel free to swap in whatever vegetables look best at the market. Roasted sweet potato cubes, eggplant chunks, or even Brussels sprouts would all be delicious here. The lentils provide such a solid foundation that almost any vegetable combination works beautifully.

Serving Suggestions

I love serving this alongside grilled fish or chicken for a complete meal, but it is substantial enough to stand alone as a main course. A dollop of plain yogurt on top adds a lovely creaminess, and some crusty bread never hurts to soak up any extra dressing.

Storage And Meal Prep

This salad keeps beautifully in the refrigerator for up to four days, making it perfect for weekly meal prep. The lentils actually absorb more flavor as they sit, so leftover lunches often taste even better than the first serving. Store it in an airtight container and give it a good stir before serving.

• Add the pumpkin seeds right before serving so they stay crunchy
• If taking this for lunch, pack a lemon wedge to brighten it up again
• Bring the salad to room temperature before eating for the best flavor

Save

Hope this salad becomes a regular in your rotation like it has in mine. There is something deeply satisfying about a bowl of food that nourishes you completely while tasting absolutely wonderful.

Questions & Answers for Recipes

→ Can I make this ahead of time?

Yes, this dish actually improves after a few hours as flavors meld. Prepare up to 24 hours in advance and store refrigerated. Bring to room temperature before serving.

→ What other vegetables work well here?

Roasted sweet potato, eggplant, butternut squash, or Brussels sprouts make excellent additions. Adjust roasting times as needed for different vegetables.

→ Can I use other types of lentils?

French green lentils or brown lentils work, though beluga lentils hold their shape best. Red lentils become too soft for this preparation.

→ How long does this keep in the refrigerator?

Store in an airtight container for 4-5 days. The lentils absorb dressing over time, so you may want to add a splash more olive oil and lemon juice when serving leftovers.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for easy grab-and-go lunches throughout the week. Add fresh garnishes like parsley just before eating.

→ Can I serve this hot?

Yes, while typically served at room temperature, gently reheating works well too. Warm lentils and vegetables enhance the Mediterranean flavors.