Ingredients

• Puy Lentils: 1 cup, dry
• Zucchini: 1 medium, diced
• Red Bell Pepper: 1, diced
• Red Onion: 1/2, cut into wedges
• Olive Oil: 2 tbsp (for roasting)
• Salt: to taste (for roasting)
• Black Pepper: to taste (for roasting)
• Fresh Parsley: 1/2 cup, chopped
• Feta Cheese: 1/4 cup, crumbled (optional, for non-vegan)

↳ Dressing

• Extra Virgin Olive Oil: 1/4 cup
• Red Wine Vinegar: 2 tbsp
• Dijon Mustard: 1 tsp
• Garlic: 1 clove, minced
• Dried Oregano: 1/2 tsp
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Cook Puy lentils according to package directions (usually simmer for 20-25 minutes until tender but still firm). Drain and set aside.
2. Preheat oven to 400°F (200°C). On a baking sheet, toss diced zucchini, red bell pepper, and red onion wedges with 2 tbsp olive oil, salt, and pepper.
3. Roast vegetables for 15-20 minutes, or until tender and lightly caramelized.
4. Prepare the dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper.
5. In a large salad bowl, combine the cooked Puy lentils, roasted vegetables, and chopped fresh parsley.
6. Pour the herb vinaigrette over the salad and toss gently to combine.
7. If using, sprinkle with crumbled feta cheese.
8. Serve warm or at room temperature.