Black Lentil Salad with Roasted Vegetables

My sister accidentally ordered bulk black lentils instead of green ones last winter, and suddenly I had this giant bag of tiny, glistening beads staring back at me from the pantry. Those first few experiments were honestly chaotic, but somewhere around the third attempt, this salad emerged and it is been on permanent rotation ever since. Something about how those earthy little lentils play against sweet roasted vegetables just works.

Last summer I made this for a backyard dinner and my friend Sarah, who claims to hate lentils, went back for thirds. There is something about the colors, those glossy black beads against bright red peppers and green herbs, that makes people want to dive in before they even know what they are eating.

Ingredients

• 1 cup dry black lentils (Beluga lentils), rinsed: These tiny gems keep their firm texture unlike other lentils that can turn mushy
• 3 cups water: Enough liquid to cook them through without drowning their flavor
• 1 bay leaf: A subtle aromatic addition that makes the lentils taste deeper and more complex
• 1 medium red bell pepper, diced: Roasted, it becomes sweet and smoky, a perfect counterpoint to earthy lentils
• 1 medium zucchini, diced: Gets caramelized edges in the oven that add wonderful texture
• 1 small red onion, cut into wedges: The roasting tames its sharpness into something mellow and sweet
• 1 medium carrot, diced: Adds natural sweetness and a pop of color
• 2 tbsp olive oil: Helps those vegetables roast properly and develop those gorgeous crispy bits
• ½ cup cherry tomatoes, halved: Fresh bursts of juiciness against the roasted vegetables
• 3 tbsp chopped fresh parsley: Brings a bright, herbal freshness that wakes up the whole dish
• 3 tbsp extra-virgin olive oil: The foundation of your dressing, use the good stuff here
• 2 tbsp fresh lemon juice: Essential acid that cuts through the earthiness and brightens everything
• 1 tsp Dijon mustard: Helps the dressing emulsify so it coats each lentil evenly

Instructions

Cook the lentils:

Combine the lentils, water, bay leaf, and ½ teaspoon salt in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape.

Roast the vegetables:

While lentils cook, toss the bell pepper, zucchini, onion, and carrot with olive oil, thyme, salt, and pepper. Spread on a lined baking sheet and roast at 425°F for 20 to 25 minutes, stirring once, until tender and lightly caramelized.

Whisk the dressing:

In a large bowl, whisk together the olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper until fully combined.

Bring it together:

Add the cooked lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl. Toss everything well so the dressing coats every single component.

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This has become my go-to for meal prep Sundays because it actually improves overnight. There is something deeply satisfying about opening the fridge on Monday and seeing these beautiful leftovers waiting for you.

Making It Your Own

The roasted vegetable combination is endlessly flexible depending on what is in your crisper drawer. Sweet potato chunks, eggplant cubes, or even Brussels sprouts work beautifully here.

Perfect Pairings

This salad stands alone beautifully but also plays nicely with grilled proteins. A piece of salmon or some roasted chicken alongside feels like a complete restaurant quality meal.

Storage Solutions

Keep the lentils and vegetables separate from the dressing if you are planning to store this for more than a day. This prevents everything from getting soggy and maintains those lovely distinct textures.

• Add fresh herbs right before serving for maximum brightness
• The feta is totally optional but adds such a nice salty contrast
• Those toasted seeds on top are not just garnish, they add essential crunch

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Hope this salad brings as much color and joy to your table as it has to mine.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually improves after a few hours as the flavors meld together. Store in an airtight container for up to 4 days. Add the cherry tomatoes and toasted seeds just before serving to maintain their texture.

→ What vegetables work best in this dish?

Red bell pepper, zucchini, red onion, and carrot are classic choices. You can also substitute roasted sweet potato, eggplant, or butternut squash. The key is cutting vegetables uniformly for even roasting.

→ How do I prevent lentils from becoming mushy?

Use beluga black lentils which hold their shape well. Simmer uncovered and test at 20 minutes—they should be tender but still have a slight bite. Drain immediately once cooked to stop the cooking process.

→ Can I serve this warm or cold?

Both! Serve it warm for a comforting main dish, or chilled for a refreshing summer salad. The flavors develop beautifully at room temperature, making it ideal for picnics and potlucks.

→ What protein can I add to make it more filling?

Grilled chicken, salmon, or shrimp work wonderfully. For plant-based options, add chickpeas, diced tofu, or simply double the lentils. The feta cheese also provides additional protein.

→ How can I make this vegan?

Simply omit the feta cheese or replace it with a plant-based alternative. The honey in the dressing can be swapped for maple syrup to keep it fully vegan-friendly.