Black Lentil Salad Roasted Vegetables

The first time I served this salad at a summer dinner, my friend asked three times what was in it. Those tiny black lentils hold their shape beautifully, and when they catch the light from the window, they actually shimmer like caviar. I love how something so unassuming can feel so elegant on the plate.

Last Tuesday I made a double batch because my neighbor was recovering from surgery and needed dropping off some meals. Her text later that night said she ate the entire container standing up at the counter, couldnt even wait to sit down. Something about the sweet roasted vegetables against that bright lemon dressing just works.

Ingredients

• 1 cup dry black lentils: Beluga lentils are worth seeking out they hold their shape like no other variety and look absolutely stunning
• 3 cups water: Lentils absorb water as they cook so keep an eye on them and add a splash more if they start looking dry
• 1 bay leaf: Such a simple addition but it adds a subtle depth that makes people wonder what your secret ingredient is
• ½ tsp salt: Season the cooking liquid so the lentils absorb flavor from the inside out
• 1 medium red bell pepper: Roasting brings out its natural sweetness and creates those delicious charred edges
• 1 medium zucchini: Dice it uniformly so it roasts at the same rate as the other vegetables
• 1 small red onion: Cutting it into wedges instead of dice gives you tender layers with slightly crispy edges
• 1 medium carrot: Adds a wonderful crunch and pops of orange color against the dark lentils
• 2 tbsp olive oil: Helps the vegetables caramelize and develop those irresistible roasted flavors
• ½ tsp dried thyme: Earthy and aromatic it bridges the gap between the lentils and sweet vegetables
• ½ cup cherry tomatoes: Left raw they provide bursts of freshness and juice in every forkful
• ¼ cup crumbled feta cheese: Optional but that salty creaminess ties everything together beautifully
• 3 tbsp fresh parsley: Adds brightness and makes the whole dish look like it came from a restaurant kitchen
• 2 tbsp toasted pumpkin seeds: A satisfying crunch that makes this salad feel substantial
• 3 tbsp extra-virgin olive oil: Use the good stuff here since the dressing is simple and quality shines through
• 2 tbsp fresh lemon juice: Bright and acidic it cuts through the earthy lentils and sweet roasted vegetables
• 1 tsp Dijon mustard: The secret to getting the oil and lemon juice to emulsify into a silky dressing
• 1 small garlic clove: Mince it finely so you get flavor without biting into raw garlic chunks
• ½ tsp honey: Just enough to balance the acidity and bring all the flavors together

Instructions

Get the oven heating:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup becomes effortless later

Cook the lentils:

Combine lentils water bay leaf and salt in a medium pot then bring to a boil before reducing heat to simmer for 20 to 25 minutes until just tender

Roast the vegetables:

Toss the bell pepper zucchini onion and carrot with olive oil thyme salt and pepper then spread on the baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized

Whisk the dressing:

In a large bowl combine olive oil lemon juice Dijon garlic honey salt and pepper whisking until the mixture thickens slightly

Combine everything:

Add the cooked lentils roasted vegetables cherry tomatoes parsley and seeds to the bowl and toss gently until everything is coated in that bright dressing

Finish and serve:

Sprinkle with crumbled feta if using and serve warm or let it come to room temperature for the flavors to meld even more

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My sister now calls this her work lunch lifesaver because she can make it Sunday and eat it all week without it getting soggy or sad like other salads. There is something deeply satisfying about opening the fridge and seeing those jewel-like lentils waiting for you.

Making It Yours

I have discovered that roasted sweet potatoes work beautifully in place of carrots especially in fall when you want something more comforting. Eggplant is another fantastic addition that soaks up the dressing and becomes creamy and luscious.

Perfect Pairings

This salad stands on its own but sometimes I will serve it alongside grilled chicken or salmon for a complete dinner. A warm piece of crusty bread to soak up any extra dressing at the bottom of the bowl is never a bad idea either.

Storage and Meal Prep

The lentils and roasted vegetables can be cooked up to three days ahead and stored separately in the refrigerator. Keep the dressing in a small jar and toss everything together just before serving for the freshest texture.

• Add the pumpkin seeds right before serving so they stay perfectly crunchy
• If making ahead hold the parsley until the last minute to keep it vibrant
• This salad actually improves after a few hours in the fridge as the flavors meld

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This salad has become my go-to for potlucks because it travels beautifully and always disappears first. Hope it finds a regular place in your kitchen rotation too.

Recipe FAQs

→ What makes black lentils different from other varieties?

Black Beluga lentils hold their shape beautifully during cooking, developing a rich, earthy flavor and slight peppery notes. Their small, dark appearance resembles caviar, adding visual elegance to any bowl.

→ Can I prepare this dish ahead of time?

Absolutely. This tastes even better after resting overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Add fresh herbs and seeds just before serving for best texture.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onions, and carrots are ideal as they caramelize beautifully. You can also try sweet potatoes, eggplant, or butternut squash. Cut vegetables into similar-sized pieces for even roasting.

→ How do I know when lentils are properly cooked?

Taste test them after 20 minutes. They should be tender but still hold their shape with a slight bite. Overcooking will make them mushy. Rinse under cold water to stop the cooking process immediately after draining.

→ Is this suitable for different dietary needs?

The base version is vegetarian, gluten-free, and packed with plant-based protein. Omit the feta cheese or use a vegan alternative to make it completely dairy-free. The hearty lentils provide satisfying substance without meat.

→ What protein additions complement this dish?

Grilled chicken, baked salmon, or shrimp work beautifully. For plant-based options, add chickpeas, cubes of marinated tofu, or simply increase the lentil portion. Crumbled goat cheese or avocado also boost protein.