Description
A vibrant and nutritious black lentil salad with roasted vegetables, topped with a zesty lemon dressing.
Ingredients
Scale
- 1 cup dry black lentils, rinsed
- 3 cups water
- 1 bay leaf
- ½ teaspoon salt
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 small red onion, cut into wedges
- 1 medium carrot, diced
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese, optional
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons toasted pumpkin or sunflower seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 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 boil over high heat, then reduce to simmer and cook uncovered for 20 to 25 minutes until just tender but not mushy. Drain and discard bay leaf. Cool slightly.
- Toss diced 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 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Cool slightly.
- In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper until emulsified.
- Add cooled lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss thoroughly to coat all components evenly.
- Sprinkle with feta cheese if desired. Serve at room temperature or slightly warm.
Notes
- Feta cheese is optional; feel free to omit for a vegan version.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the amount of honey or maple syrup for desired sweetness in the dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg