Black Lentil Salad with Roasted Vegetables

Introduction

Ah, the bliss of comfort food! There’s something about the interplay of warm roasted vegetables and hearty black lentils that brings an instant smile to my face. I remember the very first time I whipped up this Black Lentil Salad with Roasted Vegetables on a chilly autumn evening. The kitchen was filled with a fantastic aroma of spices and earthy goodness as the veggies roasted in the oven, creating a cozy atmosphere that felt just perfect. It reminded me of gathering around the dinner table with family, sharing stories and laughter, all while enjoying a nourishing meal.

This dish has become a cherished staple in my home, especially when the leaves begin to turn golden and the days grow a little shorter. It’s not only hearty and satisfying but also incredibly versatile. Whether you’re looking for a delicious side dish or a filling main course, this salad is your new go-to. Plus, it’s packed with nutrition and flavor that will leave you and your loved ones feeling revitalized!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Budge-friendly ingredients you can find at any grocery store.
• A delightful medley of flavors and textures that comfort the soul.
• Vegan and gluten-free, making it accessible for a variety of diets.
• Great for meal prep—make it ahead and enjoy it all week long!

Ingredients

Here’s what you’ll need to create this hearty Black Lentil Salad with Roasted Vegetables:

• 1 cup black lentils, rinsed and drained
• 3 cups vegetable broth (or water)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1-2 cups fresh spinach or mixed greens
• Juice of 1 lemon
• Fresh herbs for garnish (like parsley or cilantro)

Step-by-Step Instructions

Ready to dive in? Let’s get cooking!

1. Preheat your oven: Set it to 400°F (200°C). This is the ideal temperature for roasting those lovely veggies.
2. Cook the lentils: In a saucepan, combine the black lentils and vegetable broth (or water). Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender but still have a slight bite to them. Drain any excess liquid and set them aside.
3. Prepare the veggies: While the lentils are cooking, toss the diced zucchini, red and yellow bell peppers, and red onion in a large bowl with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Make sure everything is well-coated—this is where the flavor magic happens!
4. Roast the vegetables: Spread the seasoned veggies on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they’re caramelized and tender, stirring halfway through for even cooking.
5. Mix it all together: In a large bowl, combine the cooked lentils with the roasted vegetables. Add the fresh spinach (or mixed greens) and drizzle with lemon juice. Gently toss everything together until it’s well mixed—look at those vibrant colors!
6. Season and serve: Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. Garnish with fresh herbs—parsley adds a nice touch or cilantro for a pop of brightness!

Pro Tips & Variations

Here are some fun twists to keep the creativity flowing:

• Spice it up: Add a pinch of red pepper flakes or a dash of cayenne pepper if you love some heat!
• Extra protein: Toss in some crumbled feta, goat cheese, or chickpeas for an extra protein boost!
• Roasted sweet potatoes: Swap out some of the vegetables for roasted sweet potatoes—it’s a fantastic pairing with lentils!
• Herb variations: Feel free to experiment with different herbs. Fresh dill or mint could add a refreshing twist!

Serving Suggestions

This Black Lentil Salad with Roasted Vegetables shines all on its own, but it’s versatile! Serve it warm or cold, and for a more substantial meal, pair it with warm crusty bread or fluffy quinoa. You might even consider a light drizzle of balsamic glaze on top for a touch of sweetness—or simply enjoy a cozy bowl on its own with a side of your favorite herbal tea. Trust me, it’s hard to go wrong here!

Storage Tips

Have leftovers? You’re in luck! This salad keeps wonderfully. Here’s how:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. The flavors will continue to meld together, making it even tastier!
• Freeze: You can freeze it for up to 3 months! Just thaw in the refrigerator overnight before enjoying. Note: the texture of the veggies may slightly change after freezing but should still taste great.
• Reheat: To reheat, simply warm in a microwave or gently in a pan over low heat until heated through. If it feels a bit dry, add a splash of broth or olive oil to bring it back to life!

FAQs

Can I use different types of lentils for this salad?

Absolutely! While black lentils hold their shape nicely, you could use green or brown lentils as well. Just keep an eye on the cooking time as it may vary.

Can I make this dish ahead of time?

Yes! This is a great make-ahead meal. You can make it a day in advance and store it in the fridge. Just give it a little toss before serving. It’s perfect for meal prep!

What can I serve with this salad?

This salad is incredibly versatile! You can serve it alongside grilled chicken, fish, or have it as a delightful main dish with some crusty bread or a light wrap. It also pairs wonderfully with a cup of herbal tea for a cozy meal.

How can I add more flavor to the salad?

Feel free to play around with spices and herbs! Adding a tablespoon of tahini, a sprinkle of nutritional yeast, or even a few chopped olives or sun-dried tomatoes can elevate the flavor profile even more.

Conclusion

And there you have it, my friend—a gorgeous, vibrant Black Lentil Salad with Roasted Vegetables that warms the soul and nourishes the body. I hope you feel inspired to make it and share it with the people you love. I’d love to hear how your version turns out—don’t hesitate to comment below and let me know your thoughts, or share your own twists on this recipe. Happy cooking, and enjoy every delicious bite!

Black Lentil Salad Roasted Vegetables

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• Author: antaki
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savor the blend of black lentil salad, roasted veg, and bold flavors. Discover this nutritious dish perfect for any meal or gathering!

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Ingredients

Scale 1x2x3x

1 cup black lentils, rinsed and drained

3 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1–2 cups fresh spinach or mixed greens

Juice of 1 lemon

Fresh herbs for garnish (like parsley or cilantro)

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Instructions

Preheat your oven to 400°F (200°C).

In a saucepan, combine the black lentils and vegetable broth (or water). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes until tender. Drain excess liquid.

In a large bowl, toss the diced zucchini, red and yellow bell peppers, and red onion with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper until well-coated.

Spread the seasoned veggies on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through.

In a large bowl, mix the cooked lentils with the roasted vegetables. Add fresh spinach (or mixed greens) and drizzle with lemon juice. Gently toss until well mixed.

Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Garnish with fresh herbs before serving.

Notes

A nourishing Black Lentil Salad with Roasted Vegetables, perfect for a cozy meal. This vegan and gluten-free dish is packed with flavors and nutrients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: Vegan

Nutrition

• Serving Size: 4 servings
• Calories: 280
• Sugar: 4g
• Fat: 9g
• Carbohydrates: 43g
• Fiber: 15g
• Protein: 12g

Keywords: black lentil salad, roasted vegetables, vegan salad, healthy recipes, meal prep