# What You Need:
→ Lentils
01 - 1 cup dry black lentils (Beluga 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 - In a medium pot, combine black lentils, water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain, discard bay leaf, and cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with olive oil, thyme, salt, and black pepper. Spread evenly on baking sheet. Roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Cool slightly.
04 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until emulsified.
05 - Add cooked lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss thoroughly to coat all ingredients.
06 - Sprinkle feta cheese if using. Serve warm or at room temperature.
