Black Lentil Salad (Print Version)

Earthy black lentils with roasted vegetables, feta, and zesty lemon dressing—wholesome and delicious.

# What You'll Need:

→ Lentils

01 - 1 cup dry black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ 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 medium carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Salad Additions

13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese, optional
15 - 3 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

→ Lemon Dressing

17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - ¼ teaspoon salt
23 - ⅛ teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium pot, combine black lentils, water, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until just tender but not mushy. Drain, discard the bay leaf, and let cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with 2 tablespoons olive oil, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the baking sheet. Roast for 20 to 25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic clove, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
05 - Add the cooked lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss well to coat with dressing.
06 - Sprinkle with feta cheese if using. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Those tiny black lentils hold their shape beautifully and taste richer than you'd expect, making this feel substantial enough for lunch.
  • The roasted vegetables caramelize just enough to develop real depth, transforming ordinary bell peppers and zucchini into something genuinely craveable.
  • It tastes even better the next day, so you can make it when you have time and enjoy it when you don't.
02 -
  • Don't overcook the lentils; they should taste creamy when bitten, not grainy or blown apart, and this happens in minutes if you're not paying attention after the 20-minute mark.
  • Room temperature is actually the ideal serving temperature for this salad because the flavors have time to settle and talk to each other without the heat of the oven masking anything.
03 -
  • Toast your seeds in a dry skillet for two minutes before adding them; this deepens their flavor and makes them taste almost nutty.
  • If feta isn't your thing, crumbled goat cheese or a sprinkle of sumac brings a different but equally beautiful kind of brightness to the finished bowl.
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