Black Lentil Salad with Roasted Vegetables

Discover the perfect balance of health and flavor with this Black Lentil Salad with Roasted Vegetables. This vibrant dish combines the earthy richness of beluga lentils with the caramelized sweetness of roasted peppers, zucchini, and carrots, all finished with a bright lemon dressing. It is a hearty yet light choice that works beautifully as a nutritious lunch or a satisfying dinner.

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This Mediterranean-inspired salad is not only visually stunning but also packed with nutrients. The black lentils, often called beluga lentils for their caviar-like appearance, hold their shape well, providing a sophisticated texture that pairs perfectly with the tender roasted vegetables and tangy feta cheese.

Ingredients

• Lentils: 1 cup (200 g) dried black lentils (beluga lentils), rinsed; 3 cups (720 ml) water; 1 bay leaf; ½ tsp salt.
• Roasted Vegetables: 1 medium red bell pepper, diced; 1 medium zucchini, diced; 1 small red onion, cut into wedges; 1 small carrot, diced; 2 tbsp olive oil; ½ tsp ground black pepper; ½ tsp salt.
• Salad Additions: ½ cup (50 g) cherry tomatoes, halved; ¼ cup (30 g) fresh parsley, chopped; 2 tbsp feta cheese, crumbled (optional).
• Dressing: 2 tbsp extra-virgin olive oil; 1½ tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; ½ tsp honey or maple syrup; Salt and pepper, to taste.

Instructions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Spread the diced bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Step 3

Roast the vegetables for 25–30 minutes, stirring halfway through, until they are tender and lightly browned.

Step 4

Meanwhile, place the rinsed lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and discard the bay leaf, then stir in ½ tsp salt while the lentils are still warm.

Step 5

In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, and honey (or maple syrup). Season with salt and pepper to taste.

Step 6

Combine the warm lentils, roasted vegetables, fresh cherry tomatoes, and chopped parsley in a large bowl. Drizzle with the prepared dressing and toss gently. Add the crumbled feta if using.

Step 7

Serve immediately while warm or enjoy at room temperature.

Zusatztipps für die Zubereitung

To ensure the best texture, monitor the lentils closely toward the end of their cooking time; they should be tender with a slight bite. For the best flavor, make sure to use a whisk for the dressing to properly emulsify the oil and lemon juice. Note that this recipe requires basic tools like a baking sheet, saucepan, and mixing bowls.

Varianten und Anpassungen

This recipe is easily adaptable for different diets. For a vegan version, simply omit the feta cheese or use a dairy-free plant-based substitute. You can also increase your green intake by tossing the finished salad with a handful of fresh arugula or baby spinach.

Serviervorschläge

This salad is delicious as a standalone vegetarian meal, but it also pairs exceptionally well with grilled chicken or salmon for those looking for extra protein. It stores well in the refrigerator, making it an excellent option for healthy meal prepping throughout the week.

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With its high protein content and vibrant Mediterranean flavors, this Black Lentil Salad with Roasted Vegetables is a nourishing addition to your culinary rotation. Whether served at a gathering or enjoyed as a quiet meal at home, it is sure to satisfy.

Recipe Help & Answers

→ What makes black lentils special for salads?

Black beluga lentils hold their shape beautifully during cooking, unlike other varieties that can become mushy. Their earthy, slightly peppery flavor and striking appearance make them perfect for salads where texture matters.

→ Can I prepare this ahead of time?

Absolutely. This dish actually improves after a few hours as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Add fresh herbs and dressing just before serving for best results.

→ What vegetables work best for roasting?

Root vegetables, bell peppers, zucchini, red onion, and carrots work wonderfully as they caramelize beautifully in the oven. Feel free to swap based on seasonality—try butternut squash in fall or asparagus in spring.

→ How do I know when lentils are properly cooked?

Taste a few lentils—they should be tender with a slight bite, never mushy. Black lentils typically take 20-25 minutes. Drain them promptly once done to prevent overcooking.

→ Is this suitable for meal prep?

Perfect for meal prep. The components store well separately or combined. Keep the dressing aside until serving to maintain freshness. This makes 4 generous portions for weekday lunches.