# What You Need:
→ Lentils
01 - 1 cup dry black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Roasted Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 medium carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Salad Additions
13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese, optional
15 - 3 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
→ Lemon Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - ¼ teaspoon salt
23 - ⅛ teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a medium pot, combine rinsed black lentils, water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender but not mushy. Drain well, discard bay leaf, and allow to cool slightly.
03 - Toss diced bell pepper, zucchini, red onion, and carrot with olive oil, thyme, salt, and black pepper. Spread evenly on prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic clove, honey or maple syrup, salt, and black pepper until well combined.
05 - Add cooled cooked lentils, roasted vegetables, halved cherry tomatoes, chopped parsley, and toasted seeds to the bowl with dressing. Toss thoroughly to evenly coat all ingredients.
06 - Sprinkle with crumbled feta cheese if desired. Serve warm or at room temperature.
