Black Lentil Salad with Roasted Vegetables

I first noticed beluga lentils in a glass jar at a tiny market during a rainy afternoon stroll. They looked like little black pearls and I knew they needed a bright contrast. This salad was born from a desire to combine that earthy bite with the sweetness of roasted garden vegetables. It quickly became my favorite way to reset after a heavy week of takeout.

I once brought a giant bowl of this to a neighborhood potluck where everyone else brought heavy pasta salads. The vibrant black and orange colors looked so striking on the table that people kept asking if it was caviar. Watching the bowl get scraped clean within twenty minutes was the ultimate compliment for such a simple dish.

Ingredients

• Black Beluga Lentils: These are the stars because they stay firm and look absolutely elegant on the plate.
• Red Bell Pepper and Zucchini: Cutting these into uniform cubes ensures they roast at the same rate and provide a soft texture.
• Red Onion: I love how the wedges get charred and sweet in the high heat of the oven.
• Carrots: A humble carrot adds a necessary crunch and a pop of bright color against the dark lentils.
• Dried Thyme: This herb bridges the gap between the earthy lentils and the bright citrus dressing.
• Lemon Juice and Dijon Mustard: This combination creates a zingy emulsion that wakes up every other ingredient in the bowl.
• Feta Cheese: The salty tang of the cheese provides a creamy finish that rounds out the acidity.
• Pumpkin Seeds: Toasting these briefly gives the salad a nutty depth and a satisfying crunch in every bite.

Instructions

Roast the Vegetables:

Toss your chopped veggies with oil and herbs on a parchment lined sheet before sliding them into a hot oven. Let them get those little charred edges because that is where all the deep flavor lives.

Simmer the Lentils:

Cook the rinsed lentils with a bay leaf until they are tender but still have a slight snap when you bite them. Drain them well so the dressing does not get watered down later.

Whisk the Dressing:

Combine the lemon, oil, and mustard in a large bowl until the mixture looks thick and glossy. A tiny drop of honey takes the edge off the lemon without making it sweet.

Combine and Toss:

Fold the warm lentils and roasted vegetables into the dressing while they can still soak up all those bright flavors. Throw in the fresh tomatoes and parsley at the very end to keep them vibrant.

Pin It

There is something meditative about the sound of a knife hitting the wooden board while prepping all these colorful vegetables. I remember making this on a Sunday evening while the sun set, feeling a sense of peace as the kitchen filled with the scent of roasting thyme. It turned a routine meal prep session into a genuine moment of relaxation.

Selecting the Perfect Lentil Variety

Not all lentils are created equal when it comes to salads. While red lentils are great for soup, they will fall apart here and turn your meal into a grey porridge. Stick with Beluga or Puy lentils to ensure your salad has that sophisticated pebbled texture that catches the light.

Timing and Temperature

You can serve this salad immediately while the vegetables are still warm for a cozy experience. However, I have found that letting it sit in the fridge for an hour allows the lentils to really absorb the garlic and lemon. It makes for an incredible lunch the next day when the flavors have fully married.

Customizing Your Salad

This recipe is quite forgiving and welcomes whatever you have lingering in your crisper drawer. If you want more greens, a handful of arugula adds a peppery kick that fits perfectly. Some other favorite additions include:

• Swap the feta for goat cheese if you want a funkier and creamier finish.
• Add a handful of roasted sweet potatoes if you want a heartier and more filling version.
• Substitute the pumpkin seeds with toasted walnuts for a different kind of crunch.

Pin It

This salad is a testament to how simple ingredients can feel like a luxury when treated with a little heat and acid. I hope it finds a permanent spot in your rotation just as it did in mine.

Recipe FAQs

→ Can I make this ahead of time?

This dish actually improves after a few hours in the refrigerator. The lentils absorb the lemon dressing beautifully, making it ideal for meal prep. Store in an airtight container for up to 4 days and add fresh parsley and seeds before serving.

→ What makes black lentils different from other varieties?

Black Beluga lentils hold their shape exceptionally well during cooking, unlike red or yellow lentils that tend to become mushy. They have an earthy, slightly nutty flavor and a elegant appearance that makes them perfect for salads and grain bowls.

→ Can I use different vegetables for roasting?

Absolutely. Try sweet potato, eggplant, butternut squash, or Brussels sprouts. The key is cutting vegetables into similar-sized pieces so they roast evenly. Root vegetables may need 5-10 extra minutes in the oven.

→ How do I prevent lentils from becoming mushy?

Simmer lentils gently rather than boiling vigorously, and test for doneness a few minutes before the suggested time. Beluga lentils should be tender but still hold their shape. Drain immediately once cooked to stop the cooking process.

→ Is this suitable for meal prep?

Perfect for meal prep. The lentils and roasted vegetables store well for 4-5 days. Keep the dressing separate if you prefer a crunchier texture, or toss everything together and let the flavors meld. Add fresh herbs just before serving.

→ What protein options work well with this bowl?

The lentils provide 13g of protein per serving, but you can add grilled chicken, baked salmon, or chickpeas for extra protein. It's also delicious alongside a hard-boiled egg or with additional nuts sprinkled on top.