Description
Black Lentil Salad with Roasted Vegetables is healthy, colorful, and bursting with fresh flavor. Tender black lentils combine with roasted vegetables, herbs, feta cheese, and a zesty lemon dressing for a nourishing salad perfect for meal prep, lunches, or light dinners.
Ingredients
1 cup black lentils
3 cups water
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
For the Lemon Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Rinse black lentils thoroughly.
3. Add lentils and water to a saucepan and bring to a boil.
4. Reduce heat and simmer for 25 to 30 minutes until lentils become tender but still hold their shape.
5. Drain excess water and let lentils cool slightly.
6. Meanwhile, place zucchini, bell peppers, and red onion on the prepared baking sheet.
7. Drizzle vegetables with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.
8. Toss until evenly coated.
9. Roast vegetables for 20 to 25 minutes until tender and lightly caramelized.
10. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
11. In a large bowl, combine cooked lentils, roasted vegetables, feta cheese, and parsley.
12. Pour dressing over the salad and toss gently until combined.
13. Serve warm or chilled.
Notes
Black lentils hold their texture beautifully for salads.
Goat cheese can replace feta cheese if preferred.
Add spinach or arugula for extra greens.
Store leftovers in an airtight container in the refrigerator for up to 4 days.