Warm Lentil and Roasted Veggie Salad with Herbed Yogurt Dressing
This warm lentil salad combines roasted seasonal vegetables with tender lentils, tossed in a zesty herbed yogurt dressing. It’s wholesome, protein-packed, and perfect as a main or side dish. The creamy dressing ties it all together with fresh Mediterranean flavors like parsley, mint, and lemon.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 3–4
Ingredients
For the Salad
1 cup brown or green lentils, rinsed
3 cups water or vegetable broth
1 medium zucchini, chopped
1 medium red bell pepper, chopped
1 medium carrot, sliced
1 small red onion, cut into wedges
1 cup cherry tomatoes, whole or halved
2 ½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
Optional: ½ tsp smoked paprika for depth
For the Herbed Yogurt Dressing
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
Salt & pepper, to taste
1–2 tbsp water
Optional Garnishes
Crumbled feta cheese
Extra fresh herbs
Toasted almonds or pumpkin seeds
Instructions
Cook the Lentils:
Add rinsed lentils and broth (or water) to a saucepan.
Bring to a boil, then reduce heat and simmer 20–25 minutes until just tender (not mushy).
Drain excess liquid and set aside, keeping them warm.
Roast the Veggies:
Preheat oven to 425°F (220°C).
On a baking tray, toss zucchini, bell pepper, carrot, onion, and tomatoes with olive oil, salt, pepper, oregano, and paprika.
Roast for 25–30 minutes, stirring halfway, until golden and caramelized.
Make the Herbed Yogurt Dressing:
In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, parsley, and mint.
Add a splash of water to thin to your preferred consistency.
Season with salt and pepper to taste.
Assemble the Salad:
In a large bowl, gently toss the warm lentils with the roasted vegetables.
Spoon the herbed yogurt dressing over the top and mix lightly, or serve it drizzled on each portion.
Garnish with feta, herbs, or nuts if desired.
Serve:
Enjoy warm or at room temperature — both are delicious!
Notes & Tips
Lentil choice: Green or brown lentils hold their shape best for salads. Avoid red lentils — they become too soft.
Meal prep tip: Roast veggies and cook lentils ahead of time; combine with dressing just before serving.
Add protein: Top with grilled chicken, salmon, or chickpea patties for a heartier meal.
Make it vegan: Use coconut or almond yogurt for the dressing and skip the feta.
Frequently Asked Questions
Q1: Can I use canned lentils?
Yes — use 2 cups canned lentils, rinsed and drained. Warm them slightly before adding to the salad.
Q2: Can I serve it cold?
Definitely! It makes a great chilled salad for lunch the next day.
Q3: What other veggies can I use?
Try eggplant, cauliflower, sweet potatoes, or broccoli — all roast beautifully.
Nutritional Information
Calories: ~340 kcal
Protein: 15 g
Carbohydrates: 40 g
Fat: 12 g
Fiber: 10 g
Sugar: 7 g