Mediterranean Green Lentil Salad with Roasted Carrots and Peppers

This vibrant Mediterranean-inspired salad combines hearty green lentils with sweet roasted carrots and colorful bell peppers. The dish is enhanced with fresh herbs and a zesty lemon dressing, creating a delightful balance of flavors and textures. It's not only satisfying but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients:

• 1 cup green lentils, rinsed and drained
• 2 large carrots, peeled and sliced into rounds
• 2 bell peppers (red and yellow), diced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the sliced carrots and diced bell peppers with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.
3. Meanwhile, in a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and the remaining tablespoon of olive oil. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked lentils, roasted vegetables, chopped parsley, and red onion. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature, garnished with additional parsley if desired.