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    You are here: Home » Dietary Restrictions » Gluten Free » Black Lentils with Roasted Vegetables

    Black Lentils with Roasted Vegetables

    April 3, 2018 By Danielle Esposti 15 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe

    Black Lentils are beautiful, nutritious, and so easy to cook. Unlike other lentils, they hold their shape well after cooking, so they’re ideal for warm and cold salads or as a side dish. Toss Black Beluga Lentils with Roasted Vegetables and fresh herbs, then top with a dollop of greek yogurt for a quick and healthy plant-based meal. 

    Black lentils salad with roasted vegetables and a dollop of greek yogurt.
    Jump to:
    • What are Black Lentils?
    • How to Cook Black Lentils
    • Black Lentil Salad with Roasted Vegetables
    • Tips for Cooking Black Lentils
    • Recipe

    Lentils are a healthy and inexpensive staple, and I encourage you to have a stash in your pantry at all times. You might be tempted to reach for your favorite soup recipe, but don’t underestimate the power of this mighty little legume – it’s the perfect base for a hearty and nutritious salad.

    Black lentils are our number one choice for salads and side dishes. They’re sturdy and cook quickly, with an earthy flavor that pairs well with simple roasted vegetables and fresh herbs.

    Cooked black lentils with roasted carrots on a plate with a dollop of greek yogurt.

    What are Black Lentils?

    Black lentils are the superfood of pulses, packed with tons of fiber and protein. The cooked texture and flavor is similar to that of black beans. They’re tiny and very tender, but retain their shape well. They’re often referred to as beluga lentils, like the caviar. And it’s an apt nickname – beluga lentils are exceptional, and thankfully cost pennies compared to their namesake.

    Black lentils can be a little hard to find, but they’re worth seeking out. I buy them at my local co-op and have seen them in the bulk foods sections at Whole Foods and Mom’s Organic Market, but I’ve yet to find them available in a larger, chain grocery store (if you find them, let me know!).

    How to Cook Black Lentils

    Black lentils are very easy to prepare – simply simmer in broth until bite tender, then drain and season with salt and a bit of lemon juice. Black lentils are both more mild and savory than other varietals, and easily take on the flavors of other herbs, vegetables and seasonings. Boost the overall flavor by cooking them them with onions, garlic, and fresh herbs.

    A collage showing how to cook black lentils.
    • Measure one cup of lentils, transfer to a fine mesh sieve, and rinse under cool running water. Pick out any broken or bruised lentils.
    • Sautee a diced sweet onion over medium high heat until soft. Add in a few cloves of minced garlic and continue sautéing until very fragrant.
    • Add the black lentils to the pot and give them a good stir with the alliums, then add your cooking liquid. To keep this vegetarian, use water or vegetable broth, but you can also use chicken or bone broth. Pour in enough cooking liquid to cover the lentils by at least an inch (about 3 cups). Top with fresh thyme and a bay leaf.
    • Bring the liquid to a boil, then reduce the heat to low or medium low to maintain a low, constant simmer. Cover and allow them to cook for 25-35 minutes, or until they are bite tender. Check the pot occasionally to ensure the lentils stay moist, and add additional cooking liquid if needed.
    • “Bite tender” is subjective. I like my lentils snappy, but you might prefer them on the softer side. Simply start tasting around the 25 minute mark, and remove the lentils from heat once they texture is right for you.
    • Once the lentils are cooked, fish out the bay leaf and thyme stem, then strain any residual water.
    • Salt the lentils to preference, and then finish them off with a squeeze of fresh lemon juice.

    Black Lentil Salad with Roasted Vegetables

    While the lentils are cooking, prepare some roasted vegetables. I reached for carrots and asparagus – roasting each brings out their sweeter side, and they perfectly compliment the earthy beluga lentils. Plus they roasted quickly and will finish right around the same time the lentils are finished cooking.

    Roasted carrots and roasted asparagus on baking sheets.
    • Chop the vegetables into bite-sized pieces, toss with olive oil, salt, and pepper, then roast in a 425°F oven until charred and tender.
    • Carrots and asparagus roast at different rates, so I suggest spreading them between two different sheet pans for best results.
    Black lentils tossed with roasted carrots, asparagus, and chopped herbs.
    • By the time the vegetables are roasted, the lentils should be just about finished.
    • Transfer the cooked black lentils to a serving bowl, and top with the roasted asparagus and carrots. Add a few handfuls of fresh chopped mint and parsley.
    • Toss the salad, then taste one more time for seasoning. Add a little extra salt, pepper, or lemon juice.
    • I served these with a dollop of plain greek yogurt – that sour, fatty garnish is total flavor bliss.
    Two plates of cooked black lentils tossed with roasted carrots and asparagus.

    Tips for Cooking Black Lentils

    • There’s no need to soak lentils, black or otherwise.
    • It’s important to wait to salt your lentils until after they’ve cooked, because science. Salting the uncooked lentils will make them tougher, and they’ll take longer to cook.
    Side view, black lentil salad with roasted vegetables and greek yogurt.

    Did you make these Black Lentils? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Elevate your meatless Monday game with these easy on the eyes, heavy on the flavor, vegan black lentils with roasted vegetables! Figuring out how to cook black lentils might seem intimidating, but I promise it's super easy. You'll be a pro in no time using my tried-and-true tips.

    Black Lentils with Roasted Asparagus and Carrots

    5 from 11 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Celebrate spring produce with this black lentil recipe! Tender roasted asparagus, caramelized carrots, black lentils, and fresh herbs come together for an easy, protein-packed, and flavorful vegetarian dinner. 
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins
    Servings : 4
    Calories: 375

    Recommended Equipment

    • 2 Quarter sheet baking pans
    • Parchment Paper

    Ingredients

    • 4 tbsp avocado or olive oil, divided
    • 1 small sweet onion, minced
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 c black lentils
    • 3 c water or broth
    • ½ lemon, juiced (about 1 tbsp)
    • 1 lb asparagus, trimmed and sliced into bite sized pieces
    • 2 medium carrots, peeled and diced into bite sized pieces
    • 1 tsp sea or kosher salt
    • 1 tsp cracked black pepper
    • 3 tbsp fresh parsley, chopped
    • 3 tbsp fresh mint, chopped
    • ¼ c greek yogurt, optional

    Instructions

    • Preheat the oven to 425*. Line two quarter sheet baking pans with parchment paper and set aside. 
    • Heat a small saucepan over medium high heat. Add the oil and heat until it shimmers. Add the onion and saute, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring continuously, until fragrant, about 1 minute.
    • Add the lentils to the pot and stir to incorporate with the onions and garlic. Add enough cooking liquid to the pot to cover the lentils by about an inch. Top with the bay leaf and thyme spring.
    • Increase the heat to high and bring the liquid to a boil. Once it boils, reduce the heat to medium low/low to maintain a steady simmer. Cover and cook until the lentils are bite tender, 25-35 minutes depending on preference (see section above “How to Cook Black Lentils). Check the water level occasionally and add more broth or water if the lentils become too try. 
    • Remove the lentils from heat, and remove the bay leaf and thyme sprig. Drain any residual water from the lentils. Stir in lemon juice, salt, and pepper. Taste for seasoning and adjust as needed. Transfer the warm, seasoned lentils to a platter or salad bowl. 
    • While the lentils are cooking, prepare the roasted vegetables. Trim and slice the asparagus and cut into bite sized pieces. Peel and cut the carrots into bite sized pieces. 
    • Toss the carrots with oil, then spread onto one of the parchment lined baking sheets. Dust with salt and pepper. Transfer the carrots to the oven and roast for 5 minutes.
    • Toss the asparagus with oil, then spread onto the second parchment lined baking sheet. Dust with salt and pepper. Once the timer goes off, add the asparagus to the oven. Roast the carrots and asparagus for 7 additional minutes. The asparagus should be blistered and charred, but still retain a bite. The carrots should be caramelized and tender, but not mushy. 
    • Remove the roasted vegetables from the oven and add them to the black lentils. Sprinkle generously with fresh parsley and mint, then toss to incorporate. 
    • To serve, spoon one quarter of the lentil salad onto a plate, then top with 1-2 tbsp greek yogurt. Serve warm, room temperature, or chilled. This salad keeps well in an airtight container in the fridge for up to 5 days. 

    Nutrition Information

    Calories: 375kcal (19%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    15 Comments
    Filed Under: Gluten Free, Grain Free, Main Dishes, Salads, Spring Recipes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Priya

      April 04, 2018 at 9:06 am

      yummy! Look so healthy and I got to try it out soon!

      Reply
    2. Leslie

      April 04, 2018 at 9:17 am

      5 stars
      What a beautiful vegetable dish! I’ve never had black lentils, and now I can’t wait to try them. Thanks for all the tips on finding and storing asparagus. There’s nothing worse than mushy asparagus.

      Reply
    3. Gloria

      April 04, 2018 at 9:35 am

      5 stars
      I LOVE black lentils. I use them ALL the time. They are such a great ingredient to work with….hold their shape and have nice texture. What a great way to showcase them in this recipe.

      Reply
    4. Alida | Simply Delicious

      April 04, 2018 at 9:49 am

      5 stars
      Great tips for cooking black lentils. I also love asparagus and could have it with everything so I just LOVE this recipe.

      Reply
    5. Traci

      April 04, 2018 at 10:50 am

      5 stars
      Love black lentils! Also love ALL of the other ingredients you used in this recipe. Already pinned it and can’t wait to try it out! Thanks for the recipe inspiration!

      Reply
    6. Janet N Hanley

      November 11, 2020 at 8:25 pm

      5 stars
      My husband and I loved this recipe. We were gifted a bag of black lentils and didn’t know what to do with them. Coincidently I had gotten asparagus this week from Whole Foods. I was very pleased to find this recipe. On a whole plant food diet (no salt, oil or sugar, and no dairy), I omitted the salt, oil, and yogurt. I sautéed the onion and garlic in 1/4 cup of boiling water and I added 1 tsp of white miso. I served it with red quinoa and it came out great. I will make it again.

      Reply
    7. Laura

      February 18, 2021 at 7:25 pm

      5 stars
      Just made this for the first time – truly excellent, healthy and simple to put together. A keeper!

      Reply
    8. Kathe

      May 21, 2021 at 5:39 pm

      I have some already cooked black lentils in my frig, so all I have to do is roast the veggies and dinner is done. Thank you for the recipe.
      However, I want to shared some “new” science about soaking and cooking beans from The Bean Institute: https://beaninstitute.com/cooking-with-dry-beans-food-science-insights-and-strategies-from-dr-guy-crosby/.
      He suggests brining your beans in heavily salted water rather than soaking in water, draining/rinsing, and then cooking them with a little bicarbonate of soda to prevent beans from splitting and to promote more even cooking. I’ve been doing this for months now and they come out perfect every time. Dr. Crosby explains the science — plus some other tips — in the article above.

      Reply
    9. Debbie

      June 16, 2021 at 2:14 pm

      5 stars
      Loved it and have remade it 3 times. Using as a veggie dish for vegetarian wedding option.

      Reply
      • Danielle

        June 18, 2021 at 9:50 am

        Oh, how fun!! I’m so glad you enjoyed it and are sharing with others!!

        Reply
    10. Traci

      July 09, 2021 at 7:27 pm

      5 stars
      This is an amazing side dish with fish or lamb! This is the second time I’ve made it and it is wonderful!

      Reply
    11. Kathleen

      April 30, 2022 at 4:45 pm

      5 stars
      Very delicious, hearty and filling. I added a bit of spinach also. I know it sounds strange but it was delicious served over mashed potatoes.

      Thank you for sharing this recipe.

      Reply

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