Vibrant Black Lentil Salad

This Black Lentil Salad is a vibrant and nutritious dish that perfectly balances earthy flavors with zesty citrus notes. Featuring Beluga lentils, often prized for their ability to hold their shape after cooking, this salad is combined with sweet roasted vegetables to create a meal that is as satisfying as it is beautiful. Whether served as a wholesome main or a hearty side, it is a testament to how simple ingredients can create a truly sophisticated flavor profile.

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The secret to this salad lies in the roasting process, which caramelizes the red peppers, zucchini, and carrots, enhancing their natural sweetness. When these warm vegetables meet the zesty lemon and Dijon dressing, they soak up the flavors, ensuring every bite is perfectly seasoned.

Ingredients

• Lentils: 1 cup (200 g) dry black lentils (Beluga lentils), rinsed; 3 cups (720 ml) water; 1 bay leaf; ½ tsp salt.
• Roasted Vegetables: 1 medium red bell pepper, diced; 1 medium zucchini, diced; 1 small red onion, cut into wedges; 1 medium carrot, diced; 2 tbsp olive oil; ½ tsp dried thyme; ½ tsp salt; ¼ tsp black pepper.
• Salad Additions: ½ cup (80 g) cherry tomatoes, halved; ¼ cup (30 g) crumbled feta cheese (optional); 3 tbsp chopped fresh parsley; 2 tbsp toasted pumpkin seeds or sunflower seeds.
• Lemon Dressing: 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 small garlic clove, minced; ½ tsp honey or maple syrup; ¼ tsp salt; ⅛ tsp black pepper.

Instructions

Step 1: Preparation and Roasting

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the red bell pepper, zucchini, red onion, and carrot with 2 tablespoons of olive oil, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them evenly on the sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Let cool slightly.

Step 2: Cook the Lentils

In a medium pot, combine the rinsed black lentils, water, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain well, discard the bay leaf, and let cool slightly.

Step 3: Prepare the Dressing

In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), salt, and black pepper until well combined.

Step 4: Assemble the Salad

Add the cooked lentils, roasted vegetables, halved cherry tomatoes, chopped parsley, and toasted seeds to the bowl with the dressing. Toss thoroughly to coat all ingredients.

Step 5: Garnish and Serve

Sprinkle with crumbled feta cheese if desired. Serve the salad warm or at room temperature.

Zusatztipps für die Zubereitung

For the best results, ensure you do not overcook the lentils; they should have a slight bite to them to maintain the salad's structure. Using a large mixing bowl allows you to toss the ingredients gently without crushing the roasted vegetables. Essential tools for this recipe include a medium pot, a baking sheet with parchment paper, and a sharp knife for uniform dicing.

Varianten und Anpassungen

To make this recipe vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. You can also vary the vegetable profile by trying roasted sweet potato or eggplant. For an extra boost of greens, consider folding in a handful of fresh baby spinach or arugula just before serving.

Serviervorschläge

This salad is highly versatile and can be served as a standalone vegetarian main course. For those looking to add even more protein, it pairs beautifully with grilled chicken or seared salmon. Because it holds up well, it is also a perfect choice for picnics or packed lunches.

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With its combination of fiber-rich lentils and antioxidant-packed roasted vegetables, this Black Lentil Salad is a delicious way to fuel your body. The zesty dressing ties everything together, making it a refreshing and hearty addition to your Mediterranean recipe collection.

Recipe Questions & Answers

→ Can I use other types of lentils instead of black lentils?

Yes, you can substitute with French green lentils or brown lentils. Black lentils hold their shape best and have a firmer texture, but other varieties work well. Adjust cooking time as needed—green lentils take about 25-30 minutes, while brown lentils may soften faster.

→ How do I store leftover black lentil salad?

Store in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight. If the salad seems dry after refrigeration, refresh with a drizzle of olive oil and lemon juice before serving.

→ Can I make this salad ahead of time?

Absolutely. Prepare the lentils and roasted vegetables up to 2 days in advance. Store them separately and combine with the dressing, tomatoes, and fresh herbs just before serving for the best texture and flavor.

→ What can I use instead of feta cheese for a vegan version?

Omit the feta entirely or use vegan feta alternatives available at most grocery stores. You can also add nutritional yeast for a savory, cheesy flavor, or use diced avocado for creaminess.

→ Can I serve this salad cold?

Yes, this salad is delicious served warm, at room temperature, or chilled. It's versatile enough for meal prep and makes an excellent cold lunch option. The flavors remain vibrant regardless of serving temperature.

→ What other vegetables work well in this salad?

Sweet potatoes, eggplant, butternut squash, and cauliflower are excellent roasted additions. You can also add raw vegetables like cucumber, radishes, or shredded kale for extra crunch and freshness.