Name: Roasted Veggie Lentil Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 large red bell pepper, chopped into 1-inch pieces; 1 large yellow or orange bell pepper, chopped into 1-inch pieces; 2 medium carrots, peeled and sliced into ½-inch thick rounds; 1 large red onion, cut into 1-inch wedges; 1 pint cherry or grape tomatoes, left whole; 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup brown or green lentils, rinsed; 3 cups water or vegetable broth; 1 bay leaf; ½ cup chopped fresh parsley; ¼ cup crumbled feta cheese (optional); ⅓ cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper

why make this recipe

Roasted Veggie Lentil Salad is a perfect choice for a healthy and satisfying meal. It’s packed with colorful vegetables and hearty lentils, making it both nutritious and delicious. This salad can be served warm or cold, making it a versatile option for any time of the year. It’s also a great way to incorporate more plant-based ingredients into your diet. Whether you’re looking to impress guests or just want a tasty meal for yourself, this salad delivers on flavor and texture.

how to make Roasted Veggie Lentil Salad

Ingredients:

1 large red bell pepper – Chopped into 1-inch pieces, it adds a sweet, vibrant character.
1 large yellow or orange bell pepper – Also chopped into 1-inch pieces for a burst of color and sweetness.
2 medium carrots – Peeled and sliced into ½-inch thick rounds, they become tender and wonderfully sweet when roasted.
1 large red onion – Cut into 1-inch wedges, it caramelizes beautifully, losing its sharp bite and gaining a deep, savory flavor.
1 pint cherry or grape tomatoes – Left whole, these burst in the oven, releasing their juicy, concentrated flavor into the salad.
2 tablespoons olive oil – The essential fat for roasting, helping the vegetables to brown and not stick.
1 teaspoon dried oregano – Adds a classic, aromatic Mediterranean note.
½ teaspoon salt – Enhances the natural flavors of the vegetables.
¼ teaspoon black pepper – For a touch of gentle spice.
1 cup brown or green lentils – The robust, earthy foundation of our salad. Be sure to rinse them well before cooking.
3 cups water or vegetable broth – For cooking the lentils. Broth will infuse them with more flavor from the start.
1 bay leaf – An optional but recommended addition to the lentil cooking water for a subtle, savory depth.
½ cup chopped fresh parsley – Brings a bright, clean, and herbaceous flavor that cuts through the richness.
¼ cup crumbled feta cheese – Adds a briny, creamy, and salty counterpoint. For a vegan option, use a high-quality vegan feta or omit.
⅓ cup extra virgin olive oil – The rich, fruity base of our dressing.
3 tablespoons fresh lemon juice – Provides the essential bright, acidic kick. Use freshly squeezed for the best flavor.
1 tablespoon Dijon mustard – Acts as an emulsifier to bind the oil and lemon juice while adding a tangy complexity.
1 clove garlic – Minced or pressed, it offers a pungent, savory bite.
½ teaspoon salt – To season the dressing and bring all the flavors together.
¼ teaspoon black pepper – For a final touch of spice.

Directions:

Preheat and Prepare for Roasting: First, position a rack in the center of your oven and preheat it to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Roast the Vegetables: In a large mixing bowl, combine the chopped bell peppers, carrots, and red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss everything together until the vegetables are evenly coated. Spread them in a single layer on the baking sheet.
Begin the Roasting Process: Place the baking sheet in the preheated oven and roast for 15 minutes.
Cook the Lentils: While the vegetables are roasting, cook the lentils. Place the rinsed lentils in a medium saucepan. Add 3 cups of water or vegetable broth and the bay leaf. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, until tender.
Add Tomatoes and Continue Roasting: After 15 minutes, remove the baking sheet from the oven. Add the cherry tomatoes and gently toss them with the other vegetables. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, until everything is tender and nicely browned.
Prepare the Vinaigrette: In a small bowl or jar, combine ⅓ cup of extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk or shake until well mixed. Adjust seasoning if needed.
Drain the Lentils: Once the lentils are tender, drain any excess water and discard the bay leaf. Set aside.

how to serve Roasted Veggie Lentil Salad

Serve the roasted vegetable and lentil mixture in a large bowl. Drizzle the vinaigrette over the top and toss gently to combine. For added flavor, sprinkle with chopped fresh parsley and crumbled feta cheese. This salad can be enjoyed warm, at room temperature, or chilled.

how to store Roasted Veggie Lentil Salad

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for about 3-4 days. If storing for later, keep the dressing separate until you are ready to serve it, to maintain the texture of the vegetables.

tips to make Roasted Veggie Lentil Salad

Ensure the vegetables are cut into similar sizes for even roasting.
Don’t overcrowd the baking sheet while roasting; use two sheets if necessary.
Feel free to add other vegetables you love, such as zucchini or eggplant.
Adjust the seasoning of the vinaigrette to your taste; add more lemon juice for brightness or more mustard for a stronger kick.

variation

You can add ingredients like roasted sweet potatoes, spinach, or chickpeas for extra flavor and nutrition. For a different cheese option, goat cheese also works well.

FAQs

Can I use other types of lentils for this salad?
Yes, you can use green or even red lentils, but be mindful of the cooking times as they may vary.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the fridge and is great for lunches throughout the week.
Can I make this salad vegan?
Yes, simply omit the feta cheese or use a vegan alternative if desired. The salad is delicious without cheese as well.