Black Lentil Roasted Vegetables (Printable Version)

Earth black lentils meet caramelized vegetables in this vibrant Mediterranean bowl. Ready in under an hour.

# What You Need:

→ Lentils

01 - 1 cup dried 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 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt

→ Salad Additions

12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled

→ Dressing

15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste

# How-To Steps:

01 - Set oven to 425°F and allow to reach temperature
02 - Spread diced bell pepper, zucchini, onion wedges, and carrot on baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated
03 - Place baking sheet in preheated oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized
04 - Place lentils, water, and bay leaf in saucepan. Bring to boil over high heat, then reduce to medium-low and simmer uncovered for 20 to 25 minutes until lentils are tender but maintain their shape. Drain thoroughly and remove bay leaf. Stir in salt while still warm
05 - In small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until well emulsified
06 - Transfer warm cooked lentils and roasted vegetables to large bowl. Add cherry tomato halves and chopped parsley. Pour dressing over ingredients and toss gently to combine. Top with crumbled feta cheese if desired
07 - Serve immediately while warm or allow to cool to room temperature before serving

# Expert Tips:

01 -
  • It tastes better the next day when flavors have time to get to know each other, so meal prep becomes your friend.
  • The entire thing comes together without any fussy techniques, just honest roasting and simmering.
  • You'll feel genuinely full and energized afterward, not the crash that comes with heavier meals.
02 -
  • Don't overcrowd the baking sheet with vegetables or they'll steam instead of roast, so give them space to actually touch the hot pan.
  • Taste the lentils a minute or two before you think they're done because the difference between perfectly tender and slightly mushy happens fast.
  • Add the fresh herbs and lighter elements just before serving so they don't wilt or get absorbed into the warm components.
03 -
  • Toast your lentils in a dry pan for a minute before adding water to deepen their earthy flavor slightly.
  • Finish the salad with a small drizzle of extra-virgin olive oil right at the end for richness that makes it feel more luxurious than it actually is.
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