Name: Black Lentil Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

Description

This Black Lentil Salad with Roasted Vegetables is a nourishing dish that doesn’t compromise on flavor!

Ingredients

Scale

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