Vibrant Mediterranean-style salad with tender black lentils, roasted seasonal vegetables, fresh herbs, and tangy lemon dressing.
# What You'll Need:
→ Lentils
01 - 1 cup dry black lentils (Beluga lentils), rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Roasted Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 medium carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Salad Additions
13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese, optional
15 - 3 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
→ Lemon Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - ¼ teaspoon salt
23 - ⅛ teaspoon black pepper
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium pot, combine black lentils, water, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender but not mushy. Drain, discard the bay leaf, and let cool slightly.
03 - Toss 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. Roast for 20 to 25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper until well combined.
05 - Add the cooked lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss well to coat evenly.
06 - Sprinkle with feta cheese if using. Serve warm or at room temperature.
