Black Lentil Mediterranean Salad (Printable)

Hearty lentils and roasted vegetables in zesty lemon dressing for a nourishing Mediterranean bowl.

# 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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - 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 to 25 minutes, or until just tender but not mushy. Drain, discard the bay leaf, and let cool slightly.
03 - 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 the baking sheet. Roast for 20 to 25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together all lemon dressing ingredients until well combined.
05 - Add the 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 Advice:

01 -
  • These lentils hold their shape beautifully, giving you that perfect bite without turning mushy like other varieties tend to do when Im not paying attention.
  • The combination of warm roasted vegetables with the room temperature lentils creates this magical middle ground where the flavors meld but each ingredient still maintains its character.
02 -
  • Never salt your lentils until the last 5 minutes of cooking or theyll remain tough no matter how long you simmer them, a mistake I made for years before a French neighbor set me straight.
  • Roasting the vegetables separately rather than mixing them with the lentils creates two distinct texture experiences that combine beautifully at the end rather than one homogeneous mixture.
03 -
  • The perfect texture happens when you cook the lentils with the pot partially covered, allowing some but not all of the steam to escape, creating that ideal tender-but-not-mushy consistency.
  • Reserve a tablespoon of the dressing to drizzle over the top just before serving, creating a fresh flavor burst that awakens the palate with that first bite.
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