Vibrant bowl with earthy black lentils, sweet roasted peppers, zucchini, and onions, finished with tangy lemon dressing.
# What You Need:
→ Lentils
01 - 1 cup dried black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 0.5 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 - 0.5 teaspoon ground black pepper
11 - 0.5 teaspoon salt
→ Salad Additions
12 - 0.5 cup cherry tomatoes, halved
13 - 0.25 cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled
→ Dressing
15 - 2 tablespoons extra-virgin olive oil
16 - 1.5 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - 0.5 teaspoon honey or maple syrup
20 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F.
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 to 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 to 25 minutes, until lentils are tender but not mushy. Drain and discard bay leaf. Stir in 0.5 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 desired.
07 - Serve warm or at room temperature.
