Black Lentil Salad (Printable Version)

Earthy black lentils with roasted vegetables, feta, and zesty lemon dressing—nutritious and delicious.

# What You'll Need:

→ Lentils

01 - 1 cup dry black 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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 20–25 minutes until just tender but not mushy. Drain, discard bay leaf, and let cool slightly.
02 - 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 baking sheet. Roast for 20–25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
03 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic clove, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
04 - Add cooled lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss well to coat evenly.
05 - Sprinkle with feta cheese if using. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It actually tastes better the next day, so meal prep isn't a chore—it's a gift to your future self.
  • You can throw it together in under an hour and still feel like you accomplished something real in the kitchen.
  • The protein-to-satisfaction ratio means you won't be hungry an hour later, which honestly changes everything.
02 -
  • Overcooked lentils turn into mush and ruin the entire texture, so set a timer and check them at 20 minutes—they keep cooking a tiny bit after you drain them.
  • Don't skip toasting the seeds if you have time; five minutes in a dry pan transforms them from bland to indispensable.
03 -
  • If you're out of Dijon mustard, regular yellow mustard works in a pinch—use slightly less because it's sharper.
  • Toast your seeds in a dry skillet over medium heat for about five minutes, shaking the pan occasionally; you'll hear them start to pop when they're done.
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