Warm Lentil and Roasted Vegetable Salad Recipe 

Last updated on February 11th, 2025

This Warm Lentil and Roasted Vegetable Salad is more like a wholesome, plant-based meal. It’s proof that healthy eating doesn’t have to be boring or unsatisfying. With its combination of protein-rich lentils, caramelized vegetables, and zesty dressing, this salad is sure to please both your taste buds and your body.

Why You’ll Love This Salad

In this recipe, we’re using French green lentils, also known as Puy lentils. They hold their shape beautifully when cooked, making them perfect for salads. Their slightly peppery flavor adds depth to the dish, complementing the sweetness of the roasted vegetables.

For this salad, we’re roasting a mix of root vegetables – carrots, parsnips, and Brussels sprouts. Feel free to experiment with other vegetables you love or have on hand. Sweet potatoes, beets, or butternut squash would all be delicious additions.

The Dijon-sherry vinaigrette is the secret weapon in this recipe. The tangy, slightly sweet dressing perfectly balances the earthiness of the lentils and the richness of the roasted vegetables.

A handful of fresh herbs adds brightness and complexity to the dish. We’re using parsley and thyme, but feel free to experiment with other herbs you enjoy. Basil, cilantro, or mint could all work well, depending on your taste preferences.

One of the best things about this recipe is how customizable it is. Don’t like Brussels sprouts? Swap them out for roasted bell peppers. Prefer a different type of lentil? Go for it! The basic formula of lentils + roasted vegetables + flavorful dressing is endlessly adaptable.

Now, let’s get to the recipe!

Warm Lentil and Roasted Vegetable Salad

Ingredients

• 1 cup French green lentils
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• 1/4 cup fresh parsley, chopped
• 2 teaspoons fresh thyme leaves

How to Make

1. Preheat the oven to 425°F (220°C).
2. Rinse the lentils and place them in a medium saucepan. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender but still firm. Drain and set aside.
3. While the lentils are cooking, prepare the vegetables. Toss the carrots, parsnips, and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
4. Roast the vegetables for 25-30 minutes, stirring once halfway through, until they’re tender and caramelized.
5. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar, Dijon mustard, and minced shallot. Season with salt and pepper to taste.
6. In a large bowl, combine the warm lentils and roasted vegetables. Pour the dressing over the top and toss gently to combine.
7. Fold in the fresh parsley and thyme leaves.

How to Serve

• Serve it warm as a main course for a light but satisfying dinner.
• It’s also delicious at room temperature, making it great for lunch boxes or picnics.
• For a more substantial meal, you could add some crumbled feta cheese or toasted nuts for extra protein and crunch.

Enjoy Your Warm Lentil and Roasted Vegetable Salad

When you’re looking for a meal that’s both nourishing and delicious, give this recipe a try. Your vegetarian friends will thank you, and you might just find yourself reaching for this recipe again and again, regardless of your usual dietary likes.

After all, good food is good food, no matter what label you put on it.

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