# What You'll 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine black lentils, water, bay leaf, and salt in a medium pot. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but firm. Drain and discard bay leaf. Allow to cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with olive oil, thyme, salt, and black pepper. Spread on prepared baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Cool slightly.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper in a small bowl.
05 - In a large bowl, combine cooled lentils, roasted vegetables, cherry tomatoes, parsley, and seeds. Pour dressing over and toss thoroughly to coat all components.
06 - Top with feta cheese if desired. Serve warm or at room temperature.
