There are salads, and then there are salads. You know the kind I mean. The ones that are more than just a bit of greenery on the side of a plate. I’m talking about a proper, substantial meal-in-a-bowl that leaves you feeling satisfied, energised, and genuinely happy. This Roasted Veggie Lentil Salad is exactly that. It has become a staple in my kitchen, one of those reliable recipes I turn to for a healthy lunch that doesn’t feel like a compromise. My husband, who’s usually picky about salads, actually asked for seconds the first time I made it!

What sets this dish apart is the combination of textures and flavours we build along the way. We’re not just tossing things together; we are creating layers of taste. We have the deeply savoury, sweet notes from the caramelised roasted carrots and red onions, which form the warm foundation of the salad. This is balanced by the earthy, peppery flavour of firm Puy lentils, which give the dish a wonderful, protein-packed body. Then, we bring in freshness with a handful of chopped parsley, a salty, creamy counterpoint from crumbled feta cheese, and a zesty lemon vinaigrette that ties everything together beautifully. It’s a complete meal that works for so many occasions.

This veggie lentil salad bowl is ideal when you want something nourishing for your weekday lunches, but it’s also special enough to serve as a light dinner or as part of a larger spread when friends are over. It travels well, making it a brilliant choice for picnics or packed lunches, holding its own much better than leafy salads that can wilt. If you’re looking for a meal that is both wholesome and genuinely delicious, you’ve found it.

Recipe Overview

This is a warm salad that brings together earthy lentils with sweet, tender roasted vegetables and a bright, zesty dressing. The feta adds a creamy saltiness that cuts through the richness. After making this dozens of times, I’ve found that letting the warm vegetables and lentils sit in the dressing for just five minutes before serving allows them to soak up all that lovely flavour, making every bite even better.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Veggie Lentil Salad

• Genuine Flavour: The taste is wonderfully complex. You get a natural sweetness from the carrots as they caramelise in the oven, a sharp tang from the lemon dressing, an earthy depth from the lentils, and that irresistible salty kick from the feta cheese.
• Ready in about 40 Minutes: While the vegetables are roasting, you can cook the lentils and whip up the dressing, so it all comes together efficiently without much hands-on time.
• Flexible Recipe: This recipe is a fantastic base. You can swap the carrots for cubes of butternut squash or sweet potato. Don’t have feta? Goat’s cheese is a wonderful alternative. You can also throw in a tin of chickpeas for extra protein.
• Great for Meal Prep: It works wonderfully for make-ahead lunches. Just keep the dressing separate and combine before serving to maintain the best texture. It’s a huge step up from a soggy sandwich!
• Family Tested: My kids absolutely devour this every time I make it. They love picking out the sweet roasted carrots, and it’s a fantastic way to get a good portion of protein and vegetables into them.

Veggie Lentil Salad

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I always try to use Puy lentils (or French green lentils) as they hold their shape exceptionally well and have a lovely peppery taste. You can find them in most large supermarkets. The other ingredients are simple kitchen staples.

• For the Salad:
• 200g Puy lentils, uncooked
• 500g carrots, peeled and chopped into 2cm chunks
• 1 large red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• 100g feta cheese, crumbled
• A large handful of fresh flat-leaf parsley, roughly chopped (about 25g)
• 50g toasted pumpkin seeds (optional, for crunch)
• For the Lemon Vinaigrette:
• 60ml extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1/2 tsp honey or maple syrup (optional, to balance)
• A good pinch of salt and pepper

Sara’s Tip: Don’t be shy with the salt and pepper on the vegetables before they go into the oven. Seasoning at this stage is crucial for drawing out moisture and helping them caramelise properly, which builds a deep, sweet flavour base for the whole salad.

How to Make Veggie Lentil Salad

The process is quite straightforward. We roast the vegetables to bring out their sweetness, cook the lentils until they are just tender, and then combine everything with a simple, punchy dressing.

1. Preheat your oven to 200°C (180°C fan).
2. On a large baking tray, toss the chopped carrots and red onion wedges with 2 tablespoons of olive oil, the dried oregano, and a generous seasoning of salt and black pepper. Spread them out in a single layer.
3. Roast for 20-25 minutes, or until the carrots are tender and the edges are just starting to turn golden brown and caramelise.
4. While the vegetables are roasting, cook the lentils. I find that rinsing the lentils under cold water in a fine-mesh sieve first removes any dust and helps them cook more evenly.
5. Place the rinsed lentils in a medium saucepan and cover with plenty of cold water (about 3 times the volume of the lentils). Bring to the boil, then reduce the heat and let them simmer for 20-25 minutes, until they are tender but still have a slight bite. Avoid overcooking them, as they can become mushy.
6. Once cooked, drain the lentils well and set them aside.
7. Make the vinaigrette. In a small jar with a lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and optional honey. Season with salt and pepper, screw the lid on tightly, and shake vigorously until the dressing is emulsified and creamy.
8. In a large salad bowl, combine the warm roasted vegetables and the drained lentils. Pour over about two-thirds of the dressing and toss gently to coat everything. Let it sit for 5 minutes to allow the flavours to meld.
9. Just before serving, add the chopped fresh parsley and crumbled feta. Give it one last gentle toss.
10. Serve the veggie lentil salad warm or at room temperature, sprinkled with the toasted pumpkin seeds if you’re using them.

Tips From My Kitchen

• Temperature Control: Make sure your oven is fully preheated before putting the vegetables in. A hot oven is key to getting that lovely roasted, caramelised flavour rather than just steaming the veg.
• The Secret Step: Dress the salad while the lentils and vegetables are still warm. I learned that this is a game-changer. The warmth helps them absorb the dressing much more effectively, infusing every single bite with zesty flavour.
• Make-Ahead: You can roast the vegetables and cook the lentils up to 2 days in advance. Store them in separate airtight containers in the fridge. The dressing can also be made ahead and kept in the fridge for up to a week. Just assemble when you’re ready to eat.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavours will continue to develop, so it’s often even better the next day for lunch!

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar with a lid for the dressing
• Large baking tray
• Medium saucepan

Common Mistakes to Avoid

• Overcrowding the pan: When roasting your vegetables, make sure they are in a single, even layer. If you overcrowd the baking tray, the vegetables will steam instead of roast, and you’ll miss out on those delicious caramelised edges. Use two trays if necessary.
• Using Mushy Lentils: The texture of the lentils is key to this salad. Be careful not to overcook them. They should be tender but still hold their shape and have a slight al dente bite. Check them a few minutes before the recommended cooking time is up.
• Under-seasoning the Dressing: A good vinaigrette needs to be punchy and well-seasoned, as its flavour will be diluted once tossed with the other ingredients. Taste it before you pour it on – it should taste slightly too salty and acidic on its own.

Delicious Variations to Try

One of the best things about this roasted veggie lentil salad is how adaptable it is. Feel free to experiment based on what you have in the fridge.

• Spicy Version: Add a pinch of red chilli flakes to the vegetables before roasting, or whisk a little bit into your dressing for a gentle background heat.
• Vegan Option: To make this salad vegan, simply omit the feta cheese. You can replace it with a sprinkle of nutritional yeast for a cheesy flavour, or add a handful of toasted walnuts or almonds for a similar richness and crunch. Ensure you use maple syrup in the dressing instead of honey.
• Different Protein: For an even more substantial meal, this salad is wonderful topped with a couple of slices of grilled halloumi or a perfectly poached egg. It’s also a great base for adding other proteins, similar to how I approach my Sticky Chicken Rice Bowls.

What to Serve With Veggie Lentil Salad

This salad is a fantastic standalone meal, but it also pairs beautifully with other dishes.

• A thick slice of warm, crusty sourdough bread is wonderful for mopping up any leftover dressing at the bottom of the bowl.
• For a more filling dinner, serve it as a side dish alongside a simple grilled chicken breast. My Lemon Garlic Chicken works especially well with the flavours here.
• A glass of crisp, cold Sauvignon Blanc complements the zesty lemon dressing, or for a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Veggie Lentil Salad

A hearty and nutritious salad featuring tender roasted carrots and onions, earthy Puy lentils, and a zesty lemon vinaigrette. Perfect as a satisfying main course or a substantial side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 560

Ingredients Method Notes

Ingredients

  

For the Salad

• 200 g Puy lentils uncooked
• 500 g carrots peeled and chopped into 2cm chunks
• 1 large red onion cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• 100 g feta cheese crumbled
• A large handful of fresh flat-leaf parsley roughly chopped (about 25g)
• 50 g toasted pumpkin seeds optional, for crunch

For the Lemon Vinaigrette

• 60 ml extra virgin olive oil
• Juice of 1 large lemon about 3 tbsp
• 1 tsp Dijon mustard
• 1 small garlic clove finely minced
• 1/2 tsp honey or maple syrup optional, to balance
• A good pinch of salt and pepper

Method

 

1. Preheat your oven to 200°C (180°C fan).
2. On a large baking tray, toss the chopped carrots and red onion wedges with 2 tablespoons of olive oil, the dried oregano, and a generous seasoning of salt and black pepper. Spread them out in a single layer.
3. Roast for 20-25 minutes, or until the carrots are tender and the edges are just starting to turn golden brown and caramelise.
4. While the vegetables are roasting, cook the lentils. I find that rinsing the lentils under cold water in a fine-mesh sieve first removes any dust and helps them cook more evenly.
5. Place the rinsed lentils in a medium saucepan and cover with plenty of cold water (about 3 times the volume of the lentils). Bring to the boil, then reduce the heat and let them simmer for 20-25 minutes, until they are tender but still have a slight bite. Avoid overcooking them, as they can become mushy.
6. Once cooked, drain the lentils well and set them aside.
7. Make the vinaigrette. In a small jar with a lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and optional honey. Season with salt and pepper, screw the lid on tightly, and shake vigorously until the dressing is emulsified and creamy.
8. In a large salad bowl, combine the warm roasted vegetables and the drained lentils. Pour over about two-thirds of the dressing and toss gently to coat everything. Let it sit for 5 minutes to allow the flavours to meld.
9. Just before serving, add the chopped fresh parsley and crumbled feta. Give it one last gentle toss.
10. Serve the veggie lentil salad warm or at room temperature, sprinkled with the toasted pumpkin seeds if you’re using them.

Notes

This salad is delicious served warm, but leftovers are also great cold the next day. Store in an airtight container in the refrigerator for up to 3 days.

Happy cooking,
Sara