Black Lentil Salad (Printable Version)

Earthy black lentils with roasted vegetables, feta, and zesty lemon dressing. Wholesome and protein-packed.

# What You'll Need:

→ Lentils

01 - 1 cup dry black lentils (Beluga lentils), rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 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 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Salad Additions

13 - 1/2 cup cherry tomatoes, halved
14 - 1/4 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 - 1/2 teaspoon honey or maple syrup
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper

# Method:

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 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until just tender but not mushy. Drain, discard bay leaf, and let cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with 2 tablespoons olive oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on baking sheet and roast for 20–25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
05 - Add 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.

# Expert Suggestions:

01 -
  • Black lentils hold their shape beautifully, giving you that satisfying bite instead of turning into mush like some varieties do.
  • The roasted vegetables caramelize just enough to become naturally sweet, balancing the bright lemon dressing perfectly.
  • This is one of those rare salads that actually tastes better the next day as the flavors settle into each other.
02 -
  • Drain your lentils the moment they're tender—those extra two minutes of cooking time will transform them from perfect to mushy, and there's no recovering from it.
  • Let both the lentils and vegetables cool slightly before mixing everything together, or you'll end up with a warm dressing that breaks and tastes greasy instead of cohesive.
03 -
  • Toast your own seeds in a dry skillet for two to three minutes and you'll taste a difference so obvious you'll wonder why you ever bought pre-toasted ones.
  • Make the dressing in the bowl first, then add warm lentils so they soak up the flavors while they cool—this step alone transforms a decent salad into an unforgettable one.
Go Back