Black Lentil with Roasted Vegetables (Print Version)

Earthy beluga lentils paired with caramelized seasonal vegetables and fresh herb dressing.

# What You'll 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 (optional)

→ 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

# Directions:

01 - Preheat oven to 425°F
02 - Spread bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly browned
04 - Place lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain and discard bay leaf. Stir in ½ teaspoon salt while warm
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta if using
07 - Serve warm or at room temperature

# Expert Suggestions:

01 -
  • The lentils stay firm and toothsome without ever turning mushy, which honestly took me a few tries to master.
  • You can eat it warm straight from the stovetop or pack it cold the next day, and it somehow tastes even better.
  • It's one of those rare dishes where the vegetables actually shine instead of playing second fiddle to everything else.
02 -
  • The difference between done and overdone lentils is only a few minutes and one taste—once you've blown it, they're soup, so taste early and often.
  • Warm lentils absorb dressing differently than cold ones, which is why tossing them together while still warm makes the flavors settle in properly instead of sitting on the surface.
03 -
  • Always dress a warm salad because the vegetables and lentils absorb flavors better when their pores are open from heat, which is why this tastes so much better than dressing it cold.
  • If you're making this ahead, store the dressing separately and toss it in just before serving so the salad doesn't get soggy, or embrace the softer version if that's what tastes good to you at that moment.
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