Roasted Veggie Lentil Salad Recipe
A vibrant and nutritious Roasted Veggie Lentil Salad combining tender roasted vegetables, hearty lentils, and a bright lemon vinaigrette for a wholesome and flavorful dish perfect as a main or side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
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 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
Lentils and Salad Base
- 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)
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
- Prepare the Lentils: Rinse 1 cup of brown or green lentils thoroughly under cold water. Place them in a pot with 3 cups of water or vegetable broth along with 1 bay leaf if using. Bring to a boil, then reduce heat and simmer gently for about 25-30 minutes until lentils are tender but not mushy. Drain any excess liquid and discard the bay leaf. Let lentils cool.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the chopped red and yellow bell peppers, sliced carrots, red onion wedges, and whole cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
- Make the Lemon Vinaigrette: In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper until fully emulsified.
- Combine the Salad: In a large mixing bowl, combine the cooked lentils with the roasted vegetables while still slightly warm. Add ½ cup chopped fresh parsley and ¼ cup crumbled feta cheese. Pour the lemon vinaigrette over the salad and toss gently to combine all flavors evenly.
- Serve and Enjoy: Allow the salad to rest for 10 minutes at room temperature so flavors meld. Serve as a hearty side or a satisfying main dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute vegetable broth with water to keep it lighter.
- For a vegan option, omit feta cheese or replace with a plant-based feta alternative.
- Roasting vegetables at a high temperature ensures caramelization and enhances sweetness.
- The salad tastes great served warm or chilled.
- Leftovers keep well and flavors deepen over time.
Keywords: Roasted vegetable salad, Lentil salad, Healthy salad, Mediterranean salad, Vegetarian recipe, Roasted veggies
Find it online: https://bakedbylisa.com/roasted-veggie-lentil-salad-recipe/
