Save to Pinterest The first time I made this lentil salad, I was trying to clean out my vegetable drawer before a trip. I roasted whatever I had on hand, tossed it with some cooked black lentils I'd frozen weeks earlier, and that bright lemon dressing pulled everything together. My partner took one bite and asked if we could have it every Sunday for lunch. Now I keep beluga lentils stocked specifically for this recipe.
I served this at a summer potluck last year and watched three different people ask for the recipe. The caramelized vegetables against the glossy black lentils make it look like something from a restaurant, but it comes together in under an hour. My friend who claims to hate lentils went back for seconds.
Ingredients
- 1 cup dried black lentils: Beluga lentils are essential here because they stay firm and dont turn mushy like other varieties might
- 3 cups water: Youll drain this off later but the lentils need room to swim while they cook
- 1 bay leaf: Such a small addition but it adds subtle depth to the lentils as they simmer
- ½ tsp salt: Season the lentils while theyre still warm so they absorb the flavor
- 1 medium red bell pepper: Roasting brings out its natural sweetness and adds gorgeous color
- 1 medium zucchini: Dice it slightly larger than you think you should because it shrinks in the oven
- 1 small red onion: Cut into wedges so they caramelize at the edges and stay slightly crisp in the center
- 1 small carrot: Adds earthy sweetness that balances the tangy dressing perfectly
- 2 tbsp olive oil: For roasting the vegetables until theyre tender and golden brown
- ½ tsp each salt and pepper: A generous seasoning helps the vegetables develop those delicious roasted flavors
- ½ cup cherry tomatoes: These add fresh bursts of juice and brightness against the cooked vegetables
- ¼ cup fresh parsley: Roughly chopped it brings a herbal freshness that cuts through the roasted flavors
- 2 tbsp feta cheese: Optional but adds a creamy salty element that makes the salad feel more indulgent
- 2 tbsp extra virgin olive oil: The base of your dressing use the good stuff here since it shines through
- 1½ tbsp fresh lemon juice: Bright acidity that makes all the flavors pop and keeps the salad feeling fresh
- 1 tsp Dijon mustard: This emulsifies the dressing and adds a subtle sharpness
- 1 garlic clove: Minced it adds aromatic backbone without being overpowering
- ½ tsp honey or maple syrup: Just enough to balance the acidity and bring all the flavors together
Instructions
- Get your oven going:
- Preheat to 425°F and position a rack in the middle so the vegetables roast evenly without burning
- Prep the vegetables:
- Toss the diced bell pepper zucchini onion wedges and carrot with olive oil salt and pepper right on your baking sheet
- Roast until golden:
- Cook the vegetables for 25 to 30 minutes giving them a stir halfway through so they caramelize evenly
- Cook the lentils:
- While the vegetables roast simmer the lentils in water with a bay leaf for 20 to 25 minutes until tender but still holding their shape
- Make the dressing:
- Whisk together the olive oil lemon juice Dijon mustard garlic honey and a pinch of salt until smooth and emulsified
- Bring it together:
- Combine the warm lentils roasted vegetables cherry tomatoes and parsley in a large bowl then drizzle with dressing
- Finish and serve:
- Toss everything gently add crumbled feta if you like and serve warm or let it come to room temperature
Save to Pinterest This became my go to meal prep recipe during a particularly busy month. I made a huge batch on Sundays and looked forward to it every single day, which rarely happens with meal prep. The flavors somehow get better overnight as the lentils drink up that dressing.
Make It Your Own
Ive swapped roasted sweet potatoes for the carrot when thats what I had in the pantry and it worked beautifully. Sometimes I add a handful of arugula right before serving for some peppery greens that wilt slightly from the warm lentils.
Serving Suggestions
This salad holds up so well at room temperature which makes it perfect for picnics or potlucks. I like to serve it with some crusty bread to soak up any extra dressing at the bottom of the bowl.
Storage And Meal Prep
The lentils and roasted vegetables can be cooked up to three days ahead and stored separately. Wait to add the fresh tomatoes parsley and dressing until right before serving so everything stays vibrant and crisp.
- Store the salad in an airtight container and it keeps for four days in the refrigerator
- The lentils firm up a bit when chilled but taste delicious straight from the fridge
- If making ahead keep the dressing separate and toss it in just before serving
Save to Pinterest Theres something deeply satisfying about a salad that feels substantial and nourishing without being heavy. This one hits that perfect spot every time.
Recipe Q&A
- → Can I use other types of lentils?
While beluga lentils hold their shape best, green or brown lentils work too. Avoid red lentils as they become too mushy for salads. Adjust cooking time slightly as different varieties may cook faster or slower.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The lentils absorb the dressing beautifully, making leftovers even more flavorful. Add fresh parsley and feta just before serving for best texture.
- → Is this suitable for meal prep?
Absolutely! This dish is perfect for batch cooking. Roast vegetables and cook lentils in advance, then assemble when ready. It travels well and doesn't require reheating—great for lunches.
- → Can I add protein to make it more filling?
Grilled chicken, salmon, or shrimp pair wonderfully. For plant-based options, add chickpeas, quinoa, or hemp seeds. The lentils already provide 11g protein per serving, making it quite satisfying on its own.
- → What vegetables work best for roasting?
Root vegetables, cauliflower, eggplant, and Brussels sprouts all roast beautifully alongside the suggested mix. Cut vegetables uniformly for even cooking. Don't overcrowd the baking sheet for proper caramelization.
- → Can I serve this warm or cold?
Both! Serve immediately while lentils are warm, or enjoy at room temperature. The flavors develop beautifully as it cools. Refrigerate if not eating within 2 hours, then bring to room temperature before serving.