Hearty Lentil and Roasted Vegetable Salad

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a medium pot, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until tender. Drain any excess liquid.

3. 3

   While the lentils are cooking, prepare the vegetables. Toss the chopped seasonal vegetables in a bowl with olive oil, salt, pepper, garlic powder, and dried thyme. Spread them out on a baking sheet in a single layer.

4. 4

   Roast the vegetables in the preheated oven for about 20-25 minutes, or until golden brown and tender, flipping halfway through.

5. 5

   In a large bowl, combine the cooked lentils and roasted vegetables while they are still warm. Add the mixed greens and gently toss until everything is well combined.

6. 6

   Serve the salad warm or at room temperature, garnished with chopped fresh parsley. Add feta cheese or avocado slices for extra creaminess if desired.