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Roasted Veggie Lentil Salad Recipe

4.9 from 89 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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