Warm and Cozy Roasted Mediterranean Lentil Salad

Name: Warm and Cozy Roasted Mediterranean Lentil Salad
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 medium yellow potatoes, peeled and chopped; 1 large zucchini, chopped; 2 red bell peppers, seeded and chopped; 1 pint grape tomatoes, halved; 3 tablespoons extra virgin olive oil; Fine sea salt and black pepper to taste; 1 batch lemon dill and oregano dressing; 1.5 cups cooked brown lentils, rinsed and drained; 0.5 cup fresh dill, minced; 0.5 cup fresh basil, chopped; 0.5 cup oil packed sun dried tomatoes, chopped

A hearty and comforting salad packed with roasted vegetables and fresh herbs.

By Daily Recipes Book· 🌍 Mediterranean· July 15, 2026

Warm and Cozy Roasted Mediterranean Lentil Salad

dailyrecipesbook.com

Prep

35 minutes

Cook

30 minutes

Total

65 minutes

Serves

This warm salad is perfect for those days when you want something cozy but still nourishing. It combines the earthiness of lentils with sweet roasted potatoes, zucchini, and peppers for a bowl that truly satisfies. I love how the warm veggies contrast with the bright, zesty dressing.

You can easily make this ahead of time, as it keeps well in the fridge for leftovers. It is a fantastic option for a main dish salad that feels like a treat instead of a chore.

Ingredients

4 medium yellow potatoes, peeled and chopped
1 large zucchini, chopped
2 red bell peppers, seeded and chopped
1 pint grape tomatoes, halved
3 tablespoons extra virgin olive oil
Fine sea salt and black pepper to taste
1 batch lemon dill and oregano dressing
1.5 cups cooked brown lentils, rinsed and drained
0.5 cup fresh dill, minced
0.5 cup fresh basil, chopped
0.5 cup oil packed sun dried tomatoes, chopped

Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper.
2
Chop the potatoes, zucchini, and peppers into bite sized pieces and arrange them on the baking sheets along with the halved tomatoes.
3
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat them evenly.
4
Roast the vegetables for 30 to 40 minutes, flipping them halfway through, until they are golden and fork tender.
5
While the vegetables roast, whisk together your lemon, dill, and oregano dressing.
6
In a large bowl, combine the cooked lentils, fresh herbs, and sun dried tomatoes.
7
Add the warm roasted vegetables to the bowl and toss everything together with the prepared dressing until well combined.

💡 Tips

Serve this salad over a bed of crisp baby romaine or butter lettuce for extra crunch. I highly recommend finishing your bowl with a drizzle of runny tahini and an extra squeeze of fresh lemon juice before eating.

#Vegan #Gluten Free #Healthy #Vegetarian #High Protein

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