Black Lentil Roasted Vegetables (Printable Version)

Nutritious bowl featuring earthy lentils, caramelized roasted vegetables, and bright lemon dressing. Ideal for meal prep and satisfying vegetarian meals.

# Ingredient List:

→ Lentils

01 - 1 cup (200 g) dried black lentils, rinsed
02 - 3 cups (720 ml) 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 (50 g) cherry tomatoes, halved
13 - ¼ cup (30 g) 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

# How-To Steps:

01 - Preheat oven to 425°F (220°C).
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 25–30 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 20–25 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 until emulsified.
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta cheese if using.
07 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lentils stay perfectly tender without turning to mush, giving you that satisfying bite that makes eating feel intentional.
  • It actually tastes better the next day when the dressing has had time to get cozy with everything else in the bowl.
  • You can throw it together on a busy evening and still feel like you've made something genuinely good for yourself.
02 -
  • Black lentils cook faster than you'd expect, so start checking them around the 20-minute mark or you'll end up with a mushy mess that tastes disappointing.
  • Don't skip tossing the vegetables halfway through roasting—the ones that sit still on the bottom of the pan steam instead of caramelize, and that's where all the sweetness lives.
  • Add the cherry tomatoes and parsley at the very end right before serving, otherwise they'll wilt and turn gray, losing all that fresh brightness you're counting on.
03 -
  • If your lentils look like they're still a little hard at the 20-minute mark, give them another few minutes and then taste one directly from the pot instead of guessing—that's the only way to get it right.
  • The dressing is strong enough to taste sharp on its own, but once it mingles with the warm lentils and vegetables, it becomes balanced and perfect, so trust the proportions even if it seems intense in the bowl.
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