Description
A delicious Black Lentil Salad with Roasted Vegetables, perfect for a wholesome meal.
Ingredients
Scale
- 1 cup dry black lentils, rinsed
- 3 cups water
- 1 bay leaf
- ½ teaspoon salt
- 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
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese, optional
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons toasted pumpkin or sunflower seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a medium pot, combine black lentils, water, bay leaf, and ½ teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 to 25 minutes until just tender but not mushy. Drain and discard the bay leaf. Cool slightly.
- Toss diced 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 and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Cool slightly.
- In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper until emulsified.
- Add cooled lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss thoroughly to coat all components evenly.
- Sprinkle with feta cheese if desired and serve at room temperature or slightly warm.
Notes
- Feel free to customize the vegetables based on your preference.
- This salad can be made ahead and stored in the refrigerator for a quick meal.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg