A hearty and colorful Black Lentil Salad Roasted Vegetables made with tender lentils, caramelized vegetables, and a fresh lemon Dijon dressing.

Scale

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)

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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.

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.