This lentil salad is built around simple ingredients that feel both grounding and fresh, perfect for everyday eating. Tender lentils provide a hearty base while roasted red peppers and zucchini bring warmth and depth. Sun-dried tomatoes add a concentrated sweetness that ties everything together. A squeeze of lemon brightens the dish and keeps it feeling light and balanced. It’s the kind of meal that works just as well for lunch as it does for dinner. Nourishing, uncomplicated, and made to fit real life.
Lentil Salad
Lentil salad with roasted red pepper, zucchini, sun-dried tomatoes, and lemon made with simple ingredients for an easy vegetarian meal.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Rinse lentils and add to a pot with water. Bring to a boil, then simmer uncovered for 18-20 minutes until tender. Drain and cool slightly.
- Preheat oven to 400°F (200°C).
- Toss red pepper and zucchini with 1 tablespoon olive oil, salt, and pepper.
- Roast vegetables for 15-18 minutes until tender and lightly caramelized.
- In a large bowl, combine lentils, roasted vegetables, and sun-dried tomatoes.
- Whisk remaining olive oil with lemon juice, garlic, salt, and pepper.
- Pour dressing over salad, toss gently, and adjust seasoning as needed.
Nutrition
Notes
Serve warm or chilled depending on preference.
Fresh parsley or basil can be added if available.
Stores well refrigerated for up to 3 days.