Lentil Salad with Roasted Vegetables

Ingredients

• 1 cup brown or green lentils
• 3 cups water
• 2 carrots
• 1 zucchini
• 1 red bell pepper
• ½ red onion
• 4 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 lemon
• ¼ cup fresh parsley (optional)
• 2 oz feta cheese (optional)

Steps

1. Preheat oven to 400 0F (200 0C). Wash and chop carrots, zucchini, red bell pepper, and red onion into 1-inch pieces. Toss vegetables with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
2. Roast vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While vegetables roast, rinse lentils thoroughly. Combine lentils and 3 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water.
4. In a large bowl, combine the cooked lentils and roasted vegetables.
5. Whisk together the juice of one lemon and the remaining 2 tablespoons of olive oil to make the dressing. Pour over the lentil and vegetable mixture.
6. Stir in chopped fresh parsley if using. Crumble feta cheese over individual servings if desired. Serve warm or at room temperature.