Warm Lentil and Roasted Tomato Salad with Lemon Olive Oil
This warm Mediterranean lentil salad is wholesome, hearty, and packed with vibrant flavor. Earthy lentils are tossed with sweet, blistered roasted tomatoes, fresh herbs, and a simple yet zesty lemon-olive oil dressing. It’s perfect as a vegetarian main, side dish, or meal prep option. Rich in fiber and protein, it’s as good warm as it is at room temperature.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Salad:
1 cup dry green or brown lentils, rinsed
3 cups water or vegetable broth
1 pint (about 300g) cherry tomatoes or grape tomatoes
2 tbsp olive oil (for roasting)
Salt and pepper, to taste
1/4 cup chopped red onion or shallots (optional)
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint or basil
2 tbsp crumbled feta (optional, for garnish)
For the Lemon Olive Oil Dressing:
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard (optional, for a tangy kick)
1 garlic clove, finely minced or grated
Salt and freshly ground black pepper, to taste
Instructions:
1. Cook the Lentils:
In a saucepan, bring lentils and water or broth to a boil.
Reduce heat and simmer uncovered for 20–25 minutes, or until lentils are tender but not mushy.
Drain any excess liquid and set aside.
2. Roast the Tomatoes:
Preheat oven to 400°F (200°C).
Place cherry tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt and pepper.
Roast for 15–20 minutes, until tomatoes are soft, blistered, and slightly caramelized.
3. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, zest, garlic, mustard (if using), salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine the warm cooked lentils, roasted tomatoes (including their juices), red onion, parsley, and mint.
Drizzle the dressing over the salad and toss gently to coat.
Taste and adjust seasoning.
Top with crumbled feta if using, and serve warm or at room temperature.
Notes & Tips:
Lentil Tip: Don’t overcook the lentils — they should hold their shape. French green lentils (Puy lentils) are ideal for salads.
Tomato Tip: Roasted tomatoes add sweetness and depth — you can also grill or pan-roast them.
Make Ahead: Cook lentils and roast tomatoes up to 2 days in advance. Store separately and combine before serving.
Serve With: Crusty bread, grilled chicken, or poached eggs for a heartier meal.
❓ Frequently Asked Questions (FAQ):
Q: Can I use canned lentils?
A: Yes, use about 2 ½ cups canned lentils, drained and rinsed. Warm them slightly before mixing.
Q: What can I substitute for cherry tomatoes?
A: Use chopped Roma or heirloom tomatoes — just roast a little longer until soft.
Q: Is this salad vegan?
A: Yes, if you omit the feta. The salad is naturally plant-based otherwise.
Q: Can I serve this cold?
A: Yes, it’s delicious cold or room temperature, though it’s especially comforting when slightly warm.
️ Nutritional Information
Calories: 320 kcal
Protein: 14 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 13 g
Sugar: 6 g
Sodium: 260 mg
Calcium: 80 mg