# What You'll Need:
→ Lentils
01 - 1 cup dry black lentils (Beluga lentils), rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ tsp 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 tbsp olive oil
10 - ½ tsp dried thyme
11 - ½ tsp salt
12 - ¼ tsp black pepper
→ Salad Additions
13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese (optional)
15 - 3 tbsp chopped fresh parsley
16 - 2 tbsp toasted pumpkin seeds or sunflower seeds
→ Lemon Dressing
17 - 3 tbsp extra-virgin olive oil
18 - 2 tbsp fresh lemon juice
19 - 1 tsp Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ tsp honey or maple syrup
22 - ¼ tsp salt
23 - ⅛ tsp black pepper
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine black lentils, water, bay leaf, and ½ tsp salt in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until just tender but not mushy. Drain, discard the bay leaf, and let cool slightly.
03 - Toss bell pepper, zucchini, red onion, and carrot with 2 tbsp olive oil, thyme, ½ tsp salt, and ¼ tsp black pepper. Spread evenly on the 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, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, ¼ tsp salt, and ⅛ tsp black pepper until emulsified.
05 - Add the cooked lentils, roasted vegetables, cherry tomatoes, parsley, and toasted seeds to the bowl with dressing. Toss well to coat evenly.
06 - Sprinkle with crumbled feta cheese if using. Serve warm or at room temperature.
