Warm Lentil and Grain Salad with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing salad combining tender lentils, nutty grains, and caramelized roasted vegetables tossed with a bright lemon and Dijon dressing. This mediterranean-inspired vegetarian ready in about 50 minutes pairs dry green lentils, water, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry green lentils and add to a medium saucepan with 3 cups water. Bring to boil, reduce heat, and simmer covered for 20-25 minutes until lentils are tender. Drain any excess water.
  2. Step 2: Meanwhile, rinse 1/2 cup quinoa and combine with 1 cup water in a small pot. Bring to boil, cover, reduce heat to low, and cook for 15 minutes until water is absorbed. Fluff with a fork.
  3. Step 3: Preheat oven to 425°F. Toss 1 large diced carrot, 1 medium diced bell pepper, and 1 small diced red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
  4. Step 4: In a large bowl, whisk together 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  5. Step 5: Add cooked lentils, quinoa, and roasted vegetables to the dressing and toss gently to combine.
  6. Step 6: Stir in 2 tablespoons chopped fresh parsley and serve warm or at room temperature.

Frequently asked questions

How long does Warm Lentil and Grain Salad with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Warm Lentil and Grain Salad with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.

Can I substitute ingredients in Warm Lentil and Grain Salad with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Warm Lentil and Grain Salad with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Warm Lentil and Grain Salad with Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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