Roasted Garden Veggie Lentil Salad

Roasted Garden Veggie Lentil Salad is the kind of wholesome dish that feels both cozy and elegant at the same time. First, hearty lentils create a protein-rich base, and then caramelized vegetables add depth, texture, and warmth. As everything roasts together, natural sugars intensify, which makes this salad deeply flavorful yet beautifully balanced.

While lentils have been enjoyed for over 8,000 years, they remain one of the most versatile pantry staples today. In fact, Mediterranean and Middle Eastern cuisines often pair lentils with roasted vegetables, olive oil, and herbs for simple yet nourishing meals. Because lentils absorb flavor so well, they become even more delicious once tossed with warm roasted zucchini, carrots, and aromatics.

Moreover, this salad works wonderfully as a satisfying main dish or an upscale side. It’s hearty but fresh, rustic yet refined. Whether served warm or at room temperature, it’s perfect for meal prep, gatherings, or an effortless weeknight dinner.

Recipe Yield: 4 servings

INGREDIENTS

1 cup dry green lentils
1 medium zucchini, sliced into half-moons
1 cup carrots, chopped
1/2 cup red onion, diced
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp dried oregano
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
3 cups water
2 tbsp toasted walnuts, chopped

INSTRUCTIONS

1. Cook the lentils:
Rinse lentils thoroughly under cold water. Then combine lentils and water in a saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to a gentle simmer and cook for 20–30 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking, as they should not become mushy. Drain any excess liquid and set aside to cool slightly.

2. Roast the vegetables:
Preheat oven to 425°F. Meanwhile, toss zucchini, carrots, and red onion with olive oil, garlic, salt, pepper, and oregano. Spread evenly on a lined baking sheet. Roast for 18–22 minutes until caramelized and tender.

3. Combine and finish:
In a large bowl, gently fold cooked lentils with warm roasted vegetables. Then drizzle with fresh lemon juice and sprinkle parsley and toasted walnuts on top. Toss lightly and serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Use firm green lentils: Because red lentils soften quickly, green or brown lentils hold their shape better. As a result, your Roasted Garden Veggie Lentil Salad stays beautifully textured instead of mushy.
• Roast at high heat: Although lower heat cooks vegetables gently, roasting at 425°F caramelizes edges and enhances natural sweetness. Therefore, you get deeper flavor and better contrast.
• Let flavors settle: After combining everything, allow the salad to rest for 10 minutes. This helps the lentils absorb lemon and herb flavors, creating a more cohesive and balanced dish.