Healthy Lentil Salad with Roasted Vegetables and Feta
This Healthy Lentil Salad with Roasted Vegetables and Feta is a deliciously filling vegetarian dish featuring earthy lentils, caramelized roasted vegetables, creamy feta, and a zesty lemon-herb dressing. It’s packed with protein, fiber, and vitamins — perfect for a balanced meal or a nutritious side dish.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
1 cup cooked green or brown lentils (or ½ cup dry lentils, boiled until tender)
1 red bell pepper, diced
1 zucchini, sliced into half-moons
1 small eggplant, diced
1 red onion, cut into wedgesl
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp dried oregano or thyme
For Garnish:
½ cup feta cheese, crumbled
2 tbsp fresh parsley or mint, chopped
For the Dressing:
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
½ tsp honey or maple syrup
1 small garlic clove, minced
Salt and pepper, to taste
Instructions
1. Cook the Lentils
1. Rinse lentils under cold water.
2. Boil them in salted water for 15–20 minutes, until tender but not mushy.
3. Drain and let them cool slightly.
2. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Toss bell pepper, zucchini, eggplant, onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
3. Spread evenly on a baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until vegetables are golden and tender.
3. Make the Lemon-Herb Dressing
1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
2. Adjust seasoning — add more lemon for tang or honey for sweetness.
4. Assemble the Salad
1. In a large bowl, combine cooked lentils and roasted vegetables.
2. Pour dressing over the top and toss gently to coat.
3. Add crumbled feta and chopped parsley or mint.
4. Serve warm or at room temperature.
Tips
For extra flavor, add sun-dried tomatoes, roasted garlic, or olives.
To make it vegan, skip feta or use vegan feta cheese.
Use French green lentils (Puy lentils) — they hold their shape best.
Great for meal prep! It tastes even better after sitting in the fridge for a few hours.
Serving Suggestions
Grilled chicken or salmon for added protein
Warm pita bread or hummus on the side
Mixed greens to make it a bigger salad bowl
frequently asked questions FAQs
Q1: Can I use canned lentils?
Yes — just rinse and drain them before mixing with roasted veggies.
Q2: Can I add other vegetables?
Definitely! Try carrots, sweet potatoes, or cauliflower for extra texture.
Q3: Can I make it ahead?
Yes — it keeps well in the fridge for up to 3 days. Just add feta before serving.
⚡ Nutritional Information
Calories: ~420 kcal
Protein: 18g
Fat: 20g
Carbohydrates: 40g
Fiber: 10g
Sugars: 7g