Italian Lentil Salad with Grilled Vegetables (High Protein Vegan Bowl)

If you’re tired of salads that leave you hungry an hour later, this Italian Lentil Salad with Pesto Grilled Veggies is the answer. Smoky grilled veggies with bright pesto, tender Italian-seasoned lentils, crisp greens, and a zesty Italian dressing come together in a hearty Mediterranean-inspired bowl that’s satisfying enough for lunch or dinner.

This isn’t just another vegan salad recipe. It’s packed with plant-based protein, naturally fiber-rich, meal-prep friendly, and loaded with fresh summer flavor. Whether you grill the vegetables outdoors or roast them in the oven, this colorful lentil bowl delivers amazing flavors with simple, wholesome ingredients. Best of all, every component can be prepared ahead of time, making this one of the easiest healthy vegan lunches to keep on repeat all week long.

And if you’re new to cooking with lentils, this recipe is one of the easiest and most approachable ways to start. Once you learn how versatile and budget-friendly lentils are, they quickly become a staple for meal prep, healthy lunches, and easy weeknight dinners.

So if you’re intrigued, grab your apron and read on for a delicious recipe that is sure to please.

Ingredients at-a-Glance

This vegan lentil salad uses simple Mediterranean-inspired ingredients that pair beautifully.

For the Lentils:

• Green or Brown Lentils
• Veggie Bouillon
• Garlic Powder
• Italian Seasoning
• Salt & Pepper

For the Grilled Veggies:

• Brussels Sprouts
• Summer Squash
• Red Pepper
• Red Onion
• Garlic
• Olive Oil
• Salt & Pepper
• Dairy-Free Pesto (homemade or store-bought)

For the Italian Dressing:

• Olive Oil
• Red Wine Vinegar
• Maple Syrup
• Minced Garlic
• Red Onion
• Dried Basil
• Dried Oregano
• Garlic Powder
• Red Pepper Flakes
• Salt & Pepper

For the Assembly:

• Salad Greens
• Optional Toppings: avocado, cherry tomatoes, fresh herbs, olives, cucumbers, dairy-free feta cheese

Measurements for each ingredient, along with instructions for making Italian Lentil Salad with Grilled Veggies, are in the printable recipe card below.

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Printable Italian Lentil Salad with Grilled Veggies Recipe Card

This lentil salad is packed with flavor and plant-based protein. It's the perfect make-ahead lunch or dinner for a healthy, filling meal.

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: main dish, salad bowl, side dishes

Keyword: Italian Lentil Salad (with Pesto Grilled Veggies)

Servings: 4 Servings

Ingredients

Italian Seasoned Lentils

• ½ cup green or brown lentils, uncooked
• 1 cup vegetable broth or water
• 1 tsp Italian seasoning
• ¼ tsp garlic powder
• salt and pepper, to taste

Pesto Grilled Vegetables

• 1 lb Brussels sprouts, halved
• 1 summer squash, sliced
• 1 red pepper, sliced
• 1 red onion, sliced
• 3 tbsp dairy-free pesto

Italian Salad Dressing (optional)

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 4 tsp red onion, minced
• ¼ tsp garlic powder
• ¼ tsp dried basil
• ¼ tsp dried oregano
• pinch red pepper flakes
• salt & pepper, to taste

For Assembly

• salad greens
• avocado, cherry tomatoes, dairy-free feta cheese, optional

Instructions

Italian Seasoned Lentils

• Rinse the lentils. Combine them with the water or vegetable broth in a saucepan. Bring to a boil, reduce heat to a simmer, and cover the pot with lid. Simmer for 15-20 minutes.
• After the lentils are done cooking, stir in the Italian seasoning, garlic powder, salt, and pepper.

Pesto Grilled Veggies

• Halve the brussel sprouts. Place them in a microwavable bowl with a small amount of water and steam for 3 – 5 minutes. Drain.
• Put all the veggies in a large bowl, drizzle with olive oil, and season with salt and pepper.
• Spray a grill pan with cooking spray. Grill the vegetables over medium heat for 30 minutes, stirring 1 – 2 times. Remove from the grill, put back in the bowl, and gently toss with pesto.

Italian Salad Dressing

• Combine all ingredients in a salad dressing jar and shake to combine. This tastes best when made a few hours in advance!

Assemble Power Bowl

• Place fresh greens in salad bowl.
• Top with lentils, pesto veggies and a drizzle of dressing. Enjoy!

Notes

• If you are not grilling your vegetables, alternately you could roast them at 400ºF for 30-40 minutes. You do not need to steam your Brussels sprouts if you opt to roast them.

Best Vegetables for Grilling

One of the things I love about this recipe and similar recipes, like these Grilled Vegetables with Miso Dressing, is that you can use any vegetables you have on hand or what’s in season. Almost any vegetable tastes incredible once it’s lightly charred on the grill.

Here are some of my favorite vegetables to grill, since they retain a wonderful texture, and many get a sweet, caramelized flavor from grilling:

• Zucchini
• Bell Peppers
• Red Onion
• Brussels Sprouts
• Eggplant
• Asparagus
• Mushrooms

But the great part about this recipe is that it’s just a set of ideas to help you get started. Choose veggies you love, and for the best flavors, choose fresh, seasonal vegetables.

Common Mistakes to Avoid

Even simple grain bowls can go wrong without a few key techniques. Avoiding these common mistakes will help your Italian lentil salad turn out flavorful, balanced, and satisfying every single time.

Overcooking Lentils

Overcooked lentils can quickly turn this vibrant salad into a heavy, mushy bowl with an undesirable texture. Keep an eye on them while simmering and test them frequently so they stay tender yet hold their shape. They are finished cooking when they are tender to the bite.

Undersalting

With all the components in this recipe, properly seasoning each will yield a flavorful end result. Lentils absorb a surprising amount of flavor while cooking, so cooking them in vegetable broth or salted water is a simple way to season them from the inside out and keep this base of the bowl from tasting flat.

Season in layers by salting the lentils, vegetables, pesto, and dressing separately for a more balanced final dish. Taste as you cook and add salt and pepper as needed, where you find flavors lacking.

Overcrowding the Grill

When too many vegetables are piled onto the grill at once, they steam rather than charring and caramelize. Leave enough space between each piece so the vegetables can develop smoky char marks and deeper flavor.

Using Too Much Pesto

Pesto is flavorful and rich, but adding too much can overpower the lentils and vegetables. Start with a small amount and toss gently to evenly coat all the vegetables with pesto. You can always add more later if you find the dish needing it.

Skipping Texture Contrast

A bowl made entirely of soft ingredients can feel repetitive and boring after a few bites. Adding crunchy toppings like toasted nuts, pumpkin seeds, crispy chickpeas, or fresh vegetables creates a more satisfying texture and makes this more enjoyable and interesting to eat.

Italian Lentil Bowl Variations

This lentil bowl is incredibly flexible. Varying the ingredients is a great way to make this bowl feel fresh and new each day, especially if you are making this for meal prep. Below are some of my favorite ways to switch up this bowl.

Protein Variations

• Crispy Chickpeas
• White Beans
• Grilled Tofu
• Tempeh
• Grilled Chicken or Steak

Grain Additions

• Quinoa
• Farro
• Brown Rice
• Couscous

Pesto Alternatives

• Kale Pesto
• Sun-Dried Tomato Pesto
• Chimichurri

Vegetable Swaps

• Roasted Sweet Potatoes
• Cauliflower
• Broccoli
• Carrots

How to Meal Prep This Power Bowl

This is one of the best vegan meal prep recipes because every component stores well separately, and most are even better made a day or two ahead of time.

I love to meal prep this on the weekend by making the lentils, pesto, and Italian dressing in advance. I steam my Brussels sprouts, then let them cool. I then place all the sliced veggies, Brussels sprouts, and garlic in a large reusable bag and toss with olive oil, salt, and pepper. Store your vegetables in the refrigerator until ready to grill!

You could also opt to make everything in advance, including your grilled vegetables! This is fantastic for vegan lunch meal prep. Just assemble the day before, and it’s ready to go.

Leftover lentils, pesto, and dressing can also be stored in the freezer! When you’re ready to use them, just thaw and make this recipe or our Lemon Herbed Pesto Buddha Bowl.

Lentil Salad FAQs

For answers to common reader questions, check out the FAQs below. For questions of your own, be sure to leave them in the comments section below.

What Lentils Work Best for Lentil Salad?

French green lentils and brown lentils are the best choices because they hold their shape after cooking and maintain a slightly firm texture. Red lentils are not ideal for this recipe because they soften quickly and can become mushy when mixed into salads.

Can I Serve This Warm?

This recipe is delicious both warm and cold, making it perfect year-round. Fresh summer bowls are perfect served cold, and a hearty, steaming bowl of lentils and vegetables is a comforting winter meal. Plus, it’s a convenient option for meal prep when it tastes great either way.

Can I Roast the Vegetables Instead?

Roasting vegetables is a great alternative if you don’t have access to a grill or prefer not to use one. Roast the vegetables at 400ºF for 30-40 minutes, until they are tender and caramelized.

Spread the vegetables evenly on a baking sheet to help them brown rather than steam. You don’t need to steam the Brussels sprouts if you’re roasting the vegetables.

Can I Freeze Cooked Lentils?

Cooked lentils freeze very well and are perfect for meal prep. Let them cool completely before storing in freezer-safe containers for up to 3 months.

What Can I Use Instead of Pesto?

If you’re not a big fan of pesto, you can leave it out of this recipe. The flavors from the Italian dressing are delicious and perfect for flavoring this bowl. But if you want more variety in flavors, you can try chimichurri, tahini dressing, balsamic vinaigrette, or a bright, lemony dressing. Each option creates a completely different flavor profile while still pairing beautifully with the lentils and grilled vegetables.

How Long Does Lentil Salad Last in the Fridge?

When stored properly in airtight containers, the lentils and vegetables will stay fresh for 4-5 days in the fridge. For the best texture, wait to add the salad greens and the pesto until just before serving.

Wrapping Up

This lentil salad with pesto grilled vegetables is a bowl that combines flavors, textures, and healthy ingredients to show just how delicious and satisfying healthy eating can be. With smoky grilled veggies, zesty pesto, and Italian-seasoned lentils, this bowl delivers the kind of flavor and texture that keeps you coming back for another bite.

What makes this recipe worth saving is its flexibility. You can grill the vegetables during the summer, roast them in the colder months, swap in whatever produce you already have, or prep the entire recipe ahead for quick lunches throughout the week. This lentil salad bowl checks all the boxes for your lifestyle.

It’s also a great reminder that simple ingredients can create incredibly balanced meals. Lentils bring protein and fiber, vegetables add freshness and texture, and pesto ties everything together with bright flavor. The result is a colorful, nutrient-packed bowl that feels comforting yet light and energizing.

So whether you’re meal prepping for the week or firing up the grill for summer dinners, this Italian lentil salad is one recipe you’ll want to keep on repeat.

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