Ingredients
Method
Cook the Lentils
- Rinse lentils in a fine mesh strainer until water runs clear. In a medium saucepan, combine lentils with 4 cups water, bay leaf, and 1 teaspoon salt.
- Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until lentils are tender but still hold their shape. Drain and remove bay leaf. Set aside.
Roast the Vegetables
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut bell peppers into ½-inch strips, dice zucchini into ½-inch pieces, and cut red onion into wedges.
- Toss vegetables with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on prepared baking sheet.
- Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
Make the Vinaigrette and Assemble
- While vegetables roast, whisk together ⅓ cup olive oil, lemon juice, minced garlic, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
- In a large serving bowl, combine warm lentils and roasted vegetables. Pour vinaigrette over and toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Stir in chopped parsley and mint or cilantro just before serving. Serve warm or at room temperature.
Notes
This salad keeps well in the refrigerator for up to 4 days. You can serve it cold, at room temperature, or gently rewarmed. The flavors actually improve after sitting for a few hours. Feel free to substitute other vegetables like carrots, eggplant, or cherry tomatoes based on what you have available.