If you’re searching for a nourishing dish that doesn’t compromise on flavor, our Black Lentil Salad with Roasted Vegetables is your answer! This delightful salad combines the earthy richness of black lentils with an array of vibrant, roasted vegetables, and is drizzled with a zesty lemon dressing that ties everything together beautifully. It’s a simple yet satisfying recipe suited for lunches, dinners, or even meal prep for the week.
Black lentils, known for their high protein and fiber content, are not only nutritious but also lend a rich texture to salads. When combined with roasted red bell peppers, zucchini, and sweet carrots, you’ll enjoy an explosion of flavor in every bite. It’s a vegan-friendly dish, but if you’re in the mood for a little creaminess, a sprinkle of feta adds a wonderful tang. Serve this salad either as a main course or a side dish; it’s versatile enough to accompany anything!
Why You’ll Love This Black Lentil Salad with Roasted Vegetables
This black lentil salad is more than just a meal; it’s a celebration of flavors and textures. Here’s why you’ll adore it:
- Nourishing Ingredients: Packed with vitamins and minerals from fresh vegetables and lentils.
- Quick & Easy: It comes together in under 40 minutes, perfect for busy weeknights.
- Customizable: Modify it with different vegetables or proteins to suit your taste preferences.
- Great for Meal Prep: Make a big batch and store it for quick, delicious lunches throughout the week.
- Nutty and Fresh: The roasted veggies combined with the tangy dressing create a delightful contrast.
Preparation Phase & Tools to Use
Before diving into cooking your Black Lentil Salad with Roasted Vegetables, it’s essential to prepare your kitchen and gather the right tools. Start by preheating your oven to 425°F. Grab a baking sheet and line it with parchment paper to prevent sticking and make cleanup a breeze. You’ll also need a medium pot for cooking the lentils and a large mixing bowl for combining your salad ingredients later.
Having a good chef’s knife on hand will help you chop your vegetables with ease. A whisk is also helpful to ensure there’s a completely emulsified dressing. If you want to save time, consider using pre-chopped vegetables or a food processor for quicker dicing!
Ingredients
Gather the following fresh ingredients for this delightful salad:
- 1 cup dry black lentils, rinsed
- 3 cups water
- 1 bay leaf
- ½ teaspoon salt (for cooking lentils)
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 small red onion, cut into wedges
- 1 medium carrot, diced
- 2 tablespoons olive oil (for roasting veggies)
- ½ teaspoon dried thyme
- ½ teaspoon salt (for veggies)
- ¼ teaspoon black pepper (for veggies)
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese, optional
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt (for dressing)
- ⅛ teaspoon black pepper (for dressing)
Instructions
Step 1: Cook the Lentils
Start by bringing your medium-sized pot to the stovetop. Combine the rinsed black lentils, water, bay leaf, and ½ teaspoon of salt. Heat on high until it reaches a boil; then reduce the heat to a simmer. Allow it to cook uncovered for about 20 to 25 minutes until the lentils are tender but not mushy. Once finished, drain the lentils and discard the bay leaf, letting them cool slightly during your next steps.
Step 2: Roast the Vegetables
Next, prepare your vibrant vegetables. In a large mixing bowl, toss together the diced red bell pepper, zucchini, red onion, and carrot. Drizzle 2 tablespoons of olive oil over them, followed by the thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until the vegetables are well coated. Spread the mixture evenly onto your prepared baking sheet and roast in the oven. Bake for 20 to 25 minutes, giving them a stir halfway through to ensure even cooking. The goal here is to achieve tender, lightly caramelized vegetables. Allow them to cool slightly when done.
Step 3: Make the Dressing
While your lentils and vegetables cool down, it’s the perfect time to whip up the zesty lemon dressing. In a large bowl, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Using a whisk, blend these ingredients together until emulsified. This dressing will bring a delightful tanginess to your salad.
Step 4: Combine All Ingredients
In your bowl of dressing, add the cooled lentils, roasted vegetables, halved cherry tomatoes, chopped parsley, and toasted pumpkin or sunflower seeds. Toss everything together gently but thoroughly to ensure the dressing evenly coats all ingredients. For an extra touch, sprinkle with crumbled feta cheese, if desired. Enjoy your salad at room temperature or slightly warm for the best experience.
Variations
- Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Vegetables: Use vegetables like asparagus, butternut squash, or bell peppers to switch it up.
- Spices: For a kick, incorporate some red pepper flakes or cayenne into the roasting mix.
Cooking Notes
- Lentils should be cooked until just tender to avoid them being mushy in your salad.
- Feel free to mix and match seasonal vegetables for added variety and flavor.
Serving Suggestions
- Serve it on a bed of fresh greens for added crunch.
- Pair it with whole-grain pita or crusty bread for a satisfying meal.
Tips
- To save time, prepare the lentils and roast the veggies ahead of time.
- This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 350 per serving.
- Protein: 15 grams per serving.
- Sodium: 250 mg per serving.
FAQs
Can I make this salad ahead of time?
Absolutely! This salad actually tastes even better the next day as the flavors meld together. You can prepare it up to three days in advance.
Is it possible to make this dish gluten-free?
The ingredients in this recipe are naturally gluten-free! Just ensure that any added components, like mustard, are also gluten-free.
Can I use other types of lentils?
While black lentils give the best texture for this particular salad, you can use green or brown lentils. Just adjust cooking times as necessary since they might vary.
How can I add more flavor to the dressing?
Feel free to modify the dressing with your favorite herbs, or add a splash of balsamic vinegar for extra depth.
Conclusion
In conclusion, this Black Lentil Salad with Roasted Vegetables is a versatile, delicious dish that’s packed with nutrients. Whether you enjoy it as a standalone meal or paired with your favorite protein, it promises to satisfy your hunger while also nourishing your body. Don’t hesitate to experiment with different ingredients and toppings to make it your own. If you try this recipe, we’d love to hear your thoughts! Drop a comment below, share it with your friends, and enjoy all the wonderful flavors this salad has to offer!
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Black Lentil Salad with Roasted Vegetables
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Black Lentil Salad with Roasted Vegetables is a nourishing dish that doesn’t compromise on flavor!
Ingredients
- 1 cup dry black lentils, rinsed
- 3 cups water
- 1 bay leaf
- ½ teaspoon salt (for cooking lentils)
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 small red onion, cut into wedges
- 1 medium carrot, diced
- 2 tablespoons olive oil (for roasting veggies)
- ½ teaspoon dried thyme
- ½ teaspoon salt (for veggies)
- ¼ teaspoon black pepper (for veggies)
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese, optional
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt (for dressing)
- ⅛ teaspoon black pepper (for dressing)
Instructions
- Start by bringing your medium-sized pot to the stovetop. Combine the rinsed black lentils, water, bay leaf, and ½ teaspoon of salt. Heat on high until it reaches a boil; then reduce the heat to a simmer. Allow it to cook uncovered for about 20 to 25 minutes until the lentils are tender but not mushy. Once finished, drain the lentils and discard the bay leaf, letting them cool slightly during your next steps.
- Next, prepare your vibrant vegetables. In a large mixing bowl, toss together the diced red bell pepper, zucchini, red onion, and carrot. Drizzle 2 tablespoons of olive oil over them, followed by the thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until the vegetables are well coated. Spread the mixture evenly onto your prepared baking sheet and roast in the oven. Bake for 20 to 25 minutes, giving them a stir halfway through to ensure even cooking. The goal here is to achieve tender, lightly caramelized vegetables. Allow them to cool slightly when done.
- While your lentils and vegetables cool down, it’s the perfect time to whip up the zesty lemon dressing. In a large bowl, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Using a whisk, blend these ingredients together until emulsified.
- In your bowl of dressing, add the cooled lentils, roasted vegetables, halved cherry tomatoes, chopped parsley, and toasted pumpkin or sunflower seeds. Toss everything together gently but thoroughly to ensure the dressing evenly coats all ingredients. For an extra touch, sprinkle with crumbled feta cheese, if desired. Enjoy your salad at room temperature or slightly warm for the best experience.
Notes
This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 15 g