Name: Roasted Veggie Lentil Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 well before cooking; 3 cups water or vegetable broth; 1 bay leaf (optional); ½ cup chopped fresh parsley; ¼ cup crumbled feta cheese (or vegan feta for vegan option); ⅓ cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove garlic, minced or pressed; ½ teaspoon salt; ¼ teaspoon black pepper

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Introduction

This Roasted Veggie Lentil Salad is a vibrant and nourishing dish that combines hearty roasted vegetables, protein-rich lentils, and a zesty lemon vinaigrette. Perfect for a light lunch or a satisfying side, it balances earthy, sweet, and tangy flavors beautifully.

A close-up of a black bowl filled with a colorful lentil salad placed on a white marbled surface. The bottom layer is round green lentils with a smooth texture, topped with bright chunks of red tomatoes, orange and yellow roasted bell peppers, light green cucumber pieces, and small bits of purple onion. There are scattered green leafy herbs and arugula adding a fresh touch. Small white crumbles of cheese are dotted across the top with a light sprinkle of black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Roasted Vegetables:

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 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

For the Lentils and Salad Base:

1 cup brown or green lentils, rinsed well
3 cups water or vegetable broth
1 bay leaf (optional)
½ cup chopped fresh parsley
¼ cup crumbled feta cheese (use vegan feta or omit for vegan option)

For the Zesty Lemon Vinaigrette:

⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced or pressed
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C). On a large baking sheet, toss the chopped red and yellow bell peppers, sliced carrots, onion wedges, and whole tomatoes with olive oil, dried oregano, salt, and black pepper. Spread evenly.
Step 2: Roast the vegetables for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
Step 3: While the vegetables roast, rinse the lentils under cold water. In a medium pot, combine lentils, water or broth, and bay leaf. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain and discard bay leaf.
Step 4: Prepare the vinaigrette by whisking together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until well combined.
Step 5: In a large bowl, combine the cooked lentils, roasted vegetables, and chopped fresh parsley. Drizzle with the lemon vinaigrette and gently toss to coat everything evenly.
Step 6: Sprinkle crumbled feta cheese over the salad. Serve warm or at room temperature.

Tips & Variations

For extra flavor, roast vegetables on a hot tray to encourage caramelization without steaming.
Swap feta for goat cheese or omit for a dairy-free version.
Add toasted nuts or seeds like walnuts or pumpkin seeds for added crunch.
Use green lentils to hold their shape better if you prefer a firmer texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat gently in a microwave or serve cold — this salad is delicious both ways.

How to Serve

A bowl filled with a colorful layered salad shows a base of green lentils scattered around, topped with chopped cucumbers in light green and dark green shades, orange and yellow roasted bell peppers, bright red bell peppers, and small pieces of purple onion. Fresh green parsley leaves are spread over the salad, along with small white dollops of feta cheese sprinkled on top. The ingredients are mixed but still clearly visible with a texture of cooked lentils and fresh vegetables. The bowl is white, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used for convenience. Rinse and drain them well before adding to the salad. Adjust the cooking steps accordingly as canned lentils are pre-cooked.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and flavors develop further over time, making it a great option for meals throughout the week.