Black Lentil Salad with Roasted Vegetables

This Black Lentil Salad with Roasted Vegetables is a vibrant and nutritious dish that brings together earthy beluga lentils and perfectly caramelized oven-roasted vegetables. With its blend of textures and a zesty lemon-dijon dressing, it serves as a satisfying vegetarian meal that is both gluten-free and high in protein.

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Known for their striking dark color and firm bite, black beluga lentils are the perfect foundation for a salad. When paired with the natural sweetness of roasted bell peppers and carrots, they create a balanced dish that is as visually appealing as it is delicious.

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 oven to 425°F (220°C).

Step 2

Spread 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 vegetables for 25–30 minutes, stirring halfway, until tender and lightly browned.

Step 4

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

Step 5

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper to make the dressing.

Step 6

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

Step 7

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To prevent the lentils from becoming mushy, check them a few minutes before the timer ends. They should be tender but still have a slight bite. Adding the salt to the lentils while they are still warm ensures they absorb the flavor thoroughly.

Varianten und Anpassungen

For a completely vegan dish, simply omit the feta cheese or swap it for a plant-based feta alternative. You can also introduce more greens by tossing in a handful of fresh arugula or baby spinach just before serving.

Serviervorschläge

This salad is excellent as a standalone meal, but it also pairs wonderfully with grilled proteins like chicken or salmon. It can be made ahead of time, as the flavors often deepen after a few hours in the refrigerator.

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Whether you are looking for a meal prep staple or a vibrant side dish for your next dinner, this Black Lentil Salad with Roasted Vegetables is a delicious choice that delivers on both taste and nutrition.

Recipe FAQs

→ What makes black lentils different from other varieties?

Black lentils, also known as beluga lentils, hold their shape exceptionally well during cooking compared to red or green varieties. Their earthy flavor and striking appearance make them ideal for salads and grain bowls. They're also packed with protein, fiber, and folate.

→ Can I make this ahead of time?

This dish actually improves after a few hours in the refrigerator as the flavors meld together. Prepare it up to 3 days in advance, storing the dressing separately until ready to serve. The lentils and roasted vegetables maintain their texture beautifully.

→ What vegetables work best for roasting?

Root vegetables like carrots, sweet potatoes, and beets work wonderfully alongside bell peppers, zucchini, and red onions. Choose vegetables that roast at similar rates and caramelize nicely. Avoid delicate greens like spinach in the roasting step.

→ Is this suitable for meal prep?

Absolutely. The components store well for 4-5 days when kept in airtight containers. Portion into individual containers for grab-and-go lunches throughout the week. Add fresh parsley and tomatoes just before serving for best texture.

→ How can I add more protein?

Top with grilled chicken breast, baked salmon, or hard-boiled eggs. For plant-based options, add chickpeas, hemp seeds, or walnuts. The lentils already provide 11 grams per serving, making it a substantial base.