Preheat and prep. Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup.

Cook the lentils. Rinse 1 cup of green or brown lentils. Add to a pot with 3 cups water, a pinch of salt, and a bay leaf or thyme. Simmer gently for 18–25 minutes until just tender but not mushy. Drain, remove the bay/thyme, and spread on a plate to steam-dry.

Chop the vegetables. Cut carrots into 1-inch chunks, slice red onion into wedges, chop bell pepper into 1-inch pieces, and break broccoli or cauliflower into bite-size florets. Leave cherry tomatoes whole if small; halve if large.

Season the veg. Toss all vegetables with 2–3 tablespoons olive oil, 1 teaspoon salt, black pepper, and optional 1 teaspoon smoked paprika and 1/2 teaspoon cumin.

Roast. Spread vegetables in a single layer. Roast 20 minutes, shake the pan, then roast another 10–15 minutes until edges are browned and tender. Add tomatoes in the last 10 minutes so they blister but don’t collapse completely.

Make the dressing. In a small jar, combine zest of 1/2 lemon, juice of 1 lemon, 1 tablespoon red wine vinegar, 1 teaspoon Dijon, 1–2 teaspoons honey or maple, 1 small grated garlic clove, 1/3 cup olive oil, 1/2 teaspoon salt, and pepper. Shake until emulsified. Taste and adjust acidity or sweetness.

Toss the lentils. While still slightly warm, toss lentils with 2 tablespoons of the dressing and a pinch of salt. This helps them absorb flavor.

Assemble. In a large bowl, add a bed of spinach or arugula. Top with lentils, then pile on the roasted vegetables. Drizzle with more dressing and gently toss to coat.

Finish. Sprinkle chopped parsley or cilantro, add crumbled feta or goat cheese if using, and a handful of toasted seeds or nuts for crunch.

Serve. Enjoy warm or at room temperature. Add extra lemon at the table for brightness.