A comforting, healthy, and delicious salad the whole family will love!
This French lentil salad with roasted vegetables and creamy feta is so satisfying. It’s hearty enough to serve as a main course or the perfect side dish. The veggies are roasted until tender, giving them a nice, caramelized flavor, and the lentils are peppery and nutty.
Lentil salad is one of the best for meal prep days because it stays fresh in the fridge for several days and is delicious, hot, or cold. You can tweak the recipe to include your favorite veggies or make it a little different each time. It will be super flavorful and nutritious regardless of how you make it.
Why will everyone love this salad?
Soft onion
Nutty cauliflower
Sweet carrots
Earthy beets
Peppery, pillowy lentils
Creamy Feta
Smooth, herby, sweet vinaigrette
A delicious salad packed with nutrition!
What ingredients do I need to cook lentils?
French lentils -I love using these because they’re small and beautiful. Plus, they hold their shape and don’t get mushy.
Water -the lentils soak it up and get nice and plump.
Bay leaf -adds just a hint of flavor to the lentils.
Salt -If you add this to the water, it enhances the flavor of the lentils while they cook.
What vegetables do I need?
Onion -yellow, red, or your favorite onion peeled, cut in half and sliced.
Cauliflower -I buy the pre-cut florets to save time, but cutting the florets off the head is quick and easy.
Baby carrots -these are the perfect size, but you can always substitute chunks of full-size carrots.
Beets -peel these and cut them into bite-size pieces.
What’s in the dressing?
Olive oil -use a good quality, delicious extra virgin olive oil like the one in our shop since it’s the base of the simple dressing.
Balsamic vinegar -I use the balsamic dressing in our shop because it already has a slight sweetness. You could add a touch of honey to balsamic vinegar to create the same flavor profile.
Salt and freshly cracked black pepper -makes everything better.
Dried oregano -my favorite herb adds tons of herby flavor.
Dijon mustard -helps emulsify the dressing and adds a bit of tanginess.
Can I add anything else to the salad?
Feta cheese -adds pockets of salty creaminess to every bite. Use a good quality sheep feta for the best flavor.
Pine nuts -walnuts or pecans can be toasted and add a crunch to the salad.
How do you roast vegetables for lentil salad?
Preheat the oven to 425 °F, 220 °C. Place the vegetables in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast on the center rack for about 45 minutes or until tender. Then, chop any large veggie pieces into smaller bite-size pieces.
How to cook lentils?
Add the lentils in a saucepan and cover with 6 cups of water. Add the bay leaf and half a teaspoon of salt. Bring to a boil and reduce the heat to medium. Simmer until tender -about 20 minutes. Drain and transfer to a large bowl.
How do I make Lentil Salad with roasted vegetables?
Combine all the dressing ingredients in a small bowl or pitcher and whisk together.
How do I serve lentil salad?
Toss the lentils in half of the dressing. Transfer them to a platter in an even layer. Toss the veggies in the remaining dressing and add more olive oil and salt if needed. Then, layer the veggies over the lentils. Crumble feta cheese on top and sprinkle with some toasted nuts if desired. Kali Orexi!
How do I store leftovers?
Leftovers will keep fresh in the refrigerator for up to 5 days, making for a delicious lunch with a chunk of bread any day of the week. Try it with my Roasted Garlic Bread, Lagana flatbread filled with olives, sundried tomatoes, and herbs, or Greek Country Village Bread.
What can I serve with lentil salad?
If you’d like to serve it as a side dish, try it with my Cast Iron Greek Spatchcock Chicken, Beef Souvlaki Skewers, or The Best Mediterranean Air Fryer Chicken!
Watch the Video:
Lentil Salad with Roasted Vegetables
This French lentil salad with roasted vegetables and creamy feta is so satisfying. Serve it warm or cold along with any main course.
Ingredients
- 1 cup French lentils (uncooked)
- 6 cups water
- 1 Bay leaf
- 1/2 teaspoon salt
The Vegetables:
- 1 onion, peeled, cut in half and sliced
- 1 head cauliflower, florets
- a handful of baby carrots
- 2 beets, diced
The Dressing:
- 1/3 cup olive oil
- 3-4 tablespoons Balsamic vinegar
- salt, to taste
- freshly cracked black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
Optional:
- feta cheese
- toasted pine nuts or walnuts
Instructions
- Preheat the oven to 425 °F, 220 °C.
- Place the vegetables in a roasting pan. Drizzle with olive oil
- Season with salt and pepper. Roast on the center rack for about 45 minutes or until tender.
- Chop any large veggies into smaller pieces.
- Cook the Lentils: Add the lentils in a saucepan and cover with 6 cups of water. Add the bayleaf and a half teaspoon of salt. Bring to a boil and reduce the heat to medium. Simmer until tender. About 20 minutes. Drain and transfer to a large bowl.
- Make the Dressing: Combine all of the dressing ingredients in a small bowl or pitcher and whisk together.
- Toss the lentils in half of the dressing. Transfer them to a platter in an even layer.
- Toss the lentils in the remaining dressing and add more olive oil and salt if needed.
- Transfer on top of the veggies. Crumble feta cheese on top and sprinkle with some toasted nuts if desired. Serve.
- Kali Orexi!
Notes
Leftovers will keep fresh in the refrigerator up to 5 days.
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