# What You'll Need:
→ Lentils
01 - 1 cup dried black 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 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
# Step-by-Step Directions:
01 - Set oven to 425°F.
02 - Spread diced bell pepper, zucchini, red onion wedges, and carrot on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization.
04 - In a saucepan, combine lentils, water, and bay leaf. Bring to a boil over high heat, then reduce to low heat and simmer uncovered for 20 to 25 minutes until lentils reach tender consistency without breaking apart. Drain thoroughly and discard bay leaf. Season with salt while warm.
05 - In a small mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
06 - Transfer warm lentils to a large bowl. Add roasted vegetables, halved cherry tomatoes, and fresh parsley. Drizzle dressing over ingredients and toss gently to combine. Top with crumbled feta cheese if desired.
07 - Present salad warm or at room temperature as preferred.
