# What You'll Need:
→ Lentils
01 - 1 cup dried 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 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt
→ Salad Additions
12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled
→ Dressing
15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste
# How To Make It:
01 - Set oven to 425°F.
02 - Spread bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
03 - Place in preheated oven for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - In a saucepan, combine lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Drain and discard bay leaf. Stir in ½ teaspoon salt while warm.
05 - In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1½ tablespoons lemon juice, Dijon mustard, minced garlic, and honey until well combined. Season with salt and pepper to taste.
06 - In a large bowl, combine warm lentils, roasted vegetables, cherry tomatoes, and parsley. Drizzle with dressing and toss gently. Top with crumbled feta cheese if desired.
07 - Serve warm or at room temperature.
