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Warm Lentil and Roasted Veggie Salad with fresh herbs and hearty vegetables

Warm Lentil and Roasted Veggie Salad

A cozy, filling salad made with roasted vegetables and lentils, perfect for meal prep and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup brown or green lentils, rinsed well Red lentils can be used but may become mushy.
  • 1 cup bell peppers (any color) Red and yellow bell peppers get extra sweet when roasted.
  • 1 medium red onion Turns soft and slightly jammy when roasted.
  • 1 cup zucchini or broccoli Both roast beautifully.
  • 1 cup cherry tomatoes (optional) They burst and add juiciness.
For the dressing
  • 1/4 cup olive oil Use extra virgin for best flavor.
  • 2 tablespoons lemon juice or red wine vinegar Adjust based on taste preference.
  • 1 tablespoon Dijon mustard For tanginess.
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt Add more to taste.
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey or maple syrup To balance the tang.
  • 1 pinch chili flakes (optional) For a little kick.
For garnishing
  • 1/4 cup fresh parsley or dill, chopped Adds freshness.
  • 1/4 cup crumbled feta (optional) For creaminess.
  • 1/4 cup toasted nuts (e.g., sliced almonds or walnuts) For added crunch.

Method
 

Roasting the Vegetables
  1. Preheat your oven to 425°F (220°C).
  2. Chop the vegetables into bite-sized pieces and spread them on a sheet pan.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
  4. Roast for about 20 to 30 minutes, flipping once until browned.
Cooking the Lentils
  1. While the veggies roast, add lentils to a pot with plenty of water and a pinch of salt.
  2. Simmer until tender but not falling apart, usually 18 to 25 minutes.
  3. Drain well; for extra flavor, cook with a bay leaf or garlic.
Making the Dressing
  1. In a small jar, combine olive oil, lemon juice (or vinegar), Dijon mustard, garlic, honey, salt, and pepper.
  2. Shake well to combine or whisk in a bowl.
Combining Ingredients
  1. In a large bowl, combine warm lentils and roasted vegetables.
  2. Pour the dressing over and gently toss to combine.
  3. Adjust seasoning with more salt, lemon, or honey as needed.
Serving
  1. Finish with chopped parsley or dill, crumbled feta, and toasted nuts.
  2. Serve warm or at room temperature.

Notes

Store leftovers in a sealed container in the fridge for up to 4 days. Reheat gently, adding a splash of olive oil if needed.