Nutritious Mediterranean bowl with tender black lentils, caramelized seasonal vegetables, and bright citrus dressing for a wholesome meal.
# What You'll Need:
→ Lentils
01 - 1 cup dried black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Roasted Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt
→ Salad Additions
12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled
→ Dressing
15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. Spread diced bell pepper, zucchini, onion wedges, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
02 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly browned at the edges.
03 - While vegetables roast, combine lentils, water, and bay leaf in a saucepan. Bring to a boil over high heat, then reduce to low heat and simmer uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Drain thoroughly and discard bay leaf. Stir in salt while lentils are still warm.
04 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
05 - Transfer warm lentils and roasted vegetables to a large bowl. Add halved cherry tomatoes and chopped parsley. Pour dressing over mixture and toss gently to combine. Fold in crumbled feta cheese if desired.
06 - Serve immediately while warm or allow to cool to room temperature before serving.
