Name: Lentil Salad with Roasted Vegetables Recipe: A Must-Try!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup green lentils, uncooked; 2 bell peppers, diced (any color); 1 medium zucchini, diced; 1 medium red onion, diced; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil (for roasting and dressing); 2 tablespoons freshly squeezed lemon juice; Salt and pepper, to taste; 1/4 cup fresh parsley, chopped; Optional Additions:; 1 cup chickpeas, cooked; 1/4 cup crumbled feta cheese; Additional diced carrots, eggplant, spinach, or arugula

Lentil Salad with Roasted Vegetables Recipe: A Must-Try!

Jump to Recipe·Leave a Review

Lentil salad with roasted vegetables is more than just a meal—it’s a wholesome, flavorful dish that I turn to when I want something hearty yet healthy. Packed with protein-rich lentils, sweet roasted veggies, and a refreshing lemon dressing, this Mediterranean-inspired salad is one I love to serve for lunch, dinner, or meal prep.

Lentil Salad with Roasted Vegetables Recipe: A Must-Try!

Why You’ll Love This Recipe

I love how this salad delivers on every front—taste, texture, and nutrition. The lentils offer a firm and earthy base, while roasted bell peppers, zucchini, and onions add caramelized sweetness. A touch of lemon juice brightens everything up, and cherry tomatoes bring a pop of freshness.

What I enjoy most is the flexibility. I can easily toss in some chickpeas, feta, or even grilled chicken when I want extra protein. It’s vegan, gluten-free, and perfect for anyone looking to eat clean without compromising flavor.

Plus, it keeps well in the fridge, so I often make it ahead of time for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green lentils – 1 cup, uncooked
bell peppers – 2, diced (any color)
zucchini – 1 medium, diced
red onion – 1 medium, diced
cherry tomatoes – 1 cup, halved
olive oil – 3 tablespoons (used for roasting and dressing)
lemon juice – 2 tablespoons, freshly squeezed
salt and pepper – to taste
fresh parsley – 1/4 cup, chopped

Optional additions:
feta cheese – crumbled
chickpeas – 1 cup, cooked
carrots – diced or sliced
eggplant – diced
spinach or arugula – a handful

Directions

Cook the lentils: I start by rinsing 1 cup of green lentils under cold water. Then, I place them in a pot with 3 cups of water, bring it to a boil, and simmer for 20–25 minutes until tender but not mushy. I drain and let them cool.
Prep the vegetables: While the lentils cook, I dice the bell peppers, zucchini, and red onion. I halve the cherry tomatoes so they roast nicely later.
Roast the vegetables: I preheat the oven to 425°F (220°C). On a baking sheet, I toss the diced peppers, zucchini, and onion with 2 tablespoons of olive oil, salt, and pepper. I roast for 20–25 minutes, adding the tomatoes during the last 10 minutes.
Mix it all together: In a large bowl, I combine the cooked lentils and roasted vegetables, including the tomatoes. I toss them gently so everything is evenly mixed.
Make the dressing: In a small bowl, I whisk together 1 tablespoon olive oil and 2 tablespoons lemon juice, seasoning with salt and pepper.
Assemble the salad: I pour the dressing over the lentil mixture and toss again. I finish by adding chopped parsley for freshness.

Servings and timing

This recipe serves 4 people and takes about 45 minutes in total, with 15 minutes of prep time and 30 minutes of cooking. It’s filling enough to be a standalone meal, especially if I add some extra protein.

Variations

One of the best things about this salad is how customizable it is. Here are a few ways I like to switch it up:

With protein: I sometimes mix in chickpeas, tofu, or grilled chicken. Feta cheese also adds a creamy, salty note that works beautifully.
Seasonal vegetables: I use roasted sweet potatoes or carrots in the colder months, and fresh greens like arugula or spinach during warmer seasons.
Grains: I occasionally bulk it up with quinoa or brown rice for a more filling bowl.
Spice it up: A pinch of cumin or smoked paprika adds an interesting depth if I want something different.

Storage/reheating

I store this salad in an airtight container in the refrigerator, and it stays fresh for up to 3 days. The flavors actually develop more as it sits. If I’ve added fresh greens or parsley, I prefer adding them just before serving.

For reheating, I usually enjoy it cold or at room temperature, but I can gently warm it in a skillet if I want a warmer meal. Just make sure not to overheat the lentils, so they don’t become mushy.

FAQs

How long can I store Lentil Salad with Roasted Vegetables?

I usually keep it for up to 3 days in the fridge in an airtight container. The salad stays flavorful and holds up well, especially when the dressing is mixed in just before serving.

Can I use canned lentils instead of cooking them?

Yes, I often use canned lentils when I’m short on time. I just make sure to rinse them thoroughly to remove any extra sodium or residue from the canning liquid.

What other vegetables can I roast for this salad?

I love switching things up with roasted carrots, eggplant, sweet potatoes, or even Brussels sprouts. Any veggie that caramelizes well in the oven works beautifully.

Is this salad good for meal prep?

Absolutely. I regularly prepare this lentil salad at the start of the week and portion it into containers. I sometimes store the dressing separately to keep everything crisp.

Can I serve it warm?

Yes, I often enjoy this salad warm—especially right after roasting the vegetables and mixing everything together. It’s also delicious at room temperature or cold from the fridge.

Conclusion

This lentil salad with roasted vegetables is a staple in my kitchen because it’s easy to prepare, full of vibrant flavors, and endlessly adaptable. Whether I’m looking for a light dinner, a meal prep option, or a hearty lunch, this recipe checks all the boxes. The combo of protein-packed lentils, roasted veggies, and zesty dressing makes every bite satisfying. I can’t recommend it enough—it’s a recipe I keep coming back to.