# What You'll Need:
→ Lentils
01 - 1 cup dry black lentils (Beluga), 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. Line a baking sheet with parchment paper.
02 - In a medium pot, combine rinsed black lentils, water, bay leaf, and ½ teaspoon salt. Bring to boil, then reduce heat and simmer uncovered for 20–25 minutes until just tender but not mushy. Drain and discard bay leaf. Let cool slightly.
03 - Toss diced bell pepper, zucchini, red onion, and carrot with 2 tablespoons olive oil, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on prepared baking sheet. Roast for 20–25 minutes, stirring once, until vegetables are tender and lightly caramelized. Let cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic clove, honey or maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper until emulsified.
05 - Add cooked lentils, roasted vegetables, cherry tomatoes, chopped parsley, and toasted seeds to the bowl with dressing. Toss thoroughly until all ingredients are evenly coated.
06 - Sprinkle with crumbled feta cheese if using. Serve warm or at room temperature.
