Salads > Grain & Legume Salads > Lentil Salads > Lentil Salad with Roasted Vegetables Recipe

Roasted Vegetable and Lentil Salad

A hearty and flavorful lentil salad featuring roasted vegetables like bell peppers, zucchini, and red onion, tossed with tender lentils and a tangy lemon-herb dressing. This salad is packed with nutrients and is perfect as a light lunch, side dish, or vegetarian main course.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
4-6
Ingredients
  • 1 cup Green or Brown Lentils
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 medium Zucchini
  • 1 medium Red Onion
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 2 cloves, minced Garlic
  • 1 teaspoon Dijon Mustard
  • to taste Salt
  • to taste Black Pepper

Prepare the Lentils

Rinse the lentils thoroughly in a fine-mesh sieve. Place the lentils in a pot with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

Make the Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, Dijon mustard, chopped parsley, and chopped mint. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the cooked lentils and roasted vegetables. Pour the dressing over the salad and toss gently to coat. Serve the salad warm or chilled. Garnish with extra fresh herbs, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 7g
Fat: 7g
Carbohydrates: 18g
Fiber: 6g

Other Considerations for Nutrition

This salad is a good source of plant-based protein and fiber. Adjust the amount of olive oil to control the fat content. For a lower sodium version, use low-sodium lentils and reduce the amount of salt added.

← Roasted Vegetable Quinoa Salad Spicy Chickpea Quinoa Salad with Avocado →

FAQ

  • Can I use different vegetables?

    Yes, feel free to use other vegetables such as eggplant, carrots, or butternut squash. Adjust the roasting time accordingly.
  • Can I make this salad ahead of time?

    Yes, this salad can be made ahead of time. Store the lentils and roasted vegetables separately in the refrigerator for up to 3 days. Combine with the dressing just before serving.
  • What kind of lentils are best for this salad?

    Green or brown lentils work well for this salad. Red lentils tend to become mushy when cooked, so they are not recommended.