Black Lentil Salad Roasted Vegetables is a hearty, colorful dish that brings together earthy lentils, caramelized vegetables, and a bright homemade dressing in every satisfying bite. Whether you’re looking for a nourishing lunch, a vibrant side dish, or a plant-based dinner option, this recipe delivers bold flavor, beautiful texture, and wholesome ingredients.
This salad is filling without feeling heavy. The black lentils hold their shape perfectly, the roasted vegetables add natural sweetness, and the lemon-Dijon dressing ties everything together with a fresh, zesty finish. It’s simple enough for weekday meals and impressive enough for gatherings.
Why You’ll Love This Black Lentil Salad Roasted Vegetables
There are so many reasons this Amazing Black Lentil Salad Roasted Vegetables deserves a spot in your meal rotation:
- It’s packed with plant-based protein and fiber.
- The roasted vegetables add deep, natural sweetness.
- It’s meal-prep friendly and tastes even better the next day.
- It works as a main dish or a side.
- It’s naturally gluten-free and easy to make dairy-free.
The combination of textures is especially satisfying. Tender yet firm lentils meet slightly crisp roasted vegetables, all coated in a silky dressing. Every forkful feels balanced and nourishing.
Ingredients for Black Lentil Salad Roasted Vegetables
Here’s everything you need to make this Amazing Black Lentil Salad Roasted Vegetables at home.
For the Salad
- 1 cup dry black lentils, rinsed
- 2 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
- 2–3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (optional)
- ½ cup crumbled feta cheese (optional)
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Ingredient Notes
Black Lentils:
Black lentils (also called beluga lentils) hold their shape well after cooking, making them perfect for Black Lentil Salad Roasted Vegetables. Avoid overcooking to keep them firm.
Vegetable Swaps:
You can use eggplant, carrots, sweet potatoes, or Brussels sprouts instead of zucchini or peppers. Choose vegetables that roast well and caramelize nicely.
Dairy-Free Option:
Skip the feta or use a plant-based alternative. The salad is still flavorful without cheese.
Extra Protein Boost:
Add chickpeas or quinoa to make the Black Lentil Salad Roasted Vegetables even more filling.
Oil-Lite Version:
Use a light olive oil spray for roasting and reduce the dressing oil slightly.
Step-by-Step Instructions
Follow these simple steps to prepare Amazing Black Lentil Salad Roasted Vegetables.
Step 1 – Cook the Black Lentils
Rinse the black lentils thoroughly under cold water. Place them in a pot with 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until tender but not mushy. Drain any excess water and let cool.
Step 2 – Roast the Vegetables
Preheat your oven to 400°F (200°C).
Spread the chopped zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss well.
Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
Step 3 – Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasoning if needed.
Step 4 – Assemble the Salad
In a large mixing bowl, combine the cooked lentils and roasted vegetables. Pour the dressing over the mixture and gently toss until evenly coated.
Add fresh parsley and feta if using. Toss lightly again.
Step 5 – Chill or Serve
You can serve Black Lentil Salad Roasted Vegetables immediately at room temperature, or refrigerate for 30–60 minutes to let the flavors blend beautifully.
Pro Tips for Success
- Don’t overcook the lentils. They should be tender but firm.
- Roast vegetables in a single layer for better caramelization.
- Let roasted vegetables cool slightly before mixing to prevent sogginess.
- Taste the dressing before adding it all—adjust lemon or salt as needed.
- For deeper flavor, add a pinch of smoked paprika or cumin.
- Make it ahead. This salad tastes even better after resting overnight.
Flavor Variations
Want to change things up? Try these delicious ideas:
- Mediterranean Style: Add olives, cucumber, and extra herbs.
- Spicy Twist: Add red pepper flakes or a pinch of cayenne.
- Autumn Version: Use roasted sweet potatoes and butternut squash.
- Green Boost: Stir in baby spinach or arugula before serving.
- Creamy Option: Mix a spoonful of Greek yogurt into the dressing.
Each variation keeps the heart of the Amazing Black Lentil Salad Roasted Vegetables while adding a fresh spin.
Serving Suggestions
Black Lentil Salad Roasted Vegetables is versatile and pairs well with many dishes:
- Serve alongside grilled chicken or baked salmon.
- Spoon into lettuce wraps for a light lunch.
- Add to grain bowls with brown rice or quinoa.
- Serve as part of a holiday buffet.
- Enjoy it on its own with warm whole-grain bread.
It’s colorful enough to brighten any table and filling enough to stand alone as a main course.
Storage and Freezing Instructions
Store leftover Black Lentil Salad Roasted Vegetables in an airtight container in the refrigerator for up to 4 days.
If the salad seems dry after chilling, add a small drizzle of olive oil or squeeze of lemon before serving.
Freezing is not recommended once assembled, as the vegetables may become watery. However, cooked lentils alone can be frozen for up to 3 months.
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 13 g |
| Sodium | 280 mg |
Values may vary depending on ingredients and portion size.
FAQ About Black Lentil Salad Roasted Vegetables
Can I make Black Lentil Salad Roasted Vegetables ahead of time?
Yes, and it actually tastes better after a few hours in the refrigerator. The dressing has time to soak into the lentils and vegetables, enhancing the flavor.
Can I use canned lentils?
Yes, canned lentils can be used for convenience. Rinse and drain them well before mixing. Keep in mind that canned lentils are softer, so handle gently.
Is this recipe vegan?
It is vegan if you omit the feta cheese or use a plant-based alternative. The base recipe for Black Lentil Salad Roasted Vegetables is completely plant-based.
What makes black lentils different?
Black lentils are smaller and firmer than green or brown lentils. They maintain their shape well, making them ideal for salads like this one.
How do I keep the vegetables from getting soggy?
Roast them at a high temperature and avoid overcrowding the pan. This ensures proper caramelization instead of steaming.
Final Thoughts
Amazing Black Lentil Salad Roasted Vegetables is a simple yet deeply satisfying recipe that combines wholesome ingredients with bold flavor. It’s colorful, nourishing, and flexible enough to suit any season or occasion.
Whether you’re meal prepping for the week or preparing a dish for friends and family, this salad offers freshness, texture, and balanced nutrition in every bite. Once you try it, it may become one of your most reliable go-to recipes.
Print
Amazing Black Lentil Salad Roasted Vegetables
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
A hearty and colorful Black Lentil Salad Roasted Vegetables made with tender lentils, caramelized vegetables, and a fresh lemon Dijon dressing.
Ingredients
1 cup dry black lentils
2 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
2–3 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste
3 tablespoons olive oil (for dressing)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 cup fresh parsley, chopped (optional)
1/2 cup feta cheese, crumbled (optional)
Instructions
1. Rinse and cook the black lentils in 3 cups water for 20–25 minutes until tender but firm. Drain and let cool.
2. Preheat oven to 400°F (200°C).
3. Toss zucchini, bell peppers, onion, and tomatoes with olive oil, garlic, salt, and pepper.
4. Spread vegetables on a baking sheet in a single layer.
5. Roast for 20–25 minutes until tender and lightly caramelized.
6. Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
7. In a large bowl, combine lentils and roasted vegetables.
8. Pour dressing over and toss gently to coat.
9. Add parsley and feta if using.
10. Serve immediately or chill 30–60 minutes before serving.
Notes
Do not overcook lentils to maintain texture.
Roast vegetables in a single layer for best caramelization.
Salad tastes even better after chilling for a few hours.
For dairy-free option, omit feta or use plant-based cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 10mg
