Ingredients

For the Salad
1 cup cooked green or brown lentils (firm, not mushy)
1 small zucchini, diced
1 small eggplant, diced
1 red bell pepper, diced
1/2 red onion, diced
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano
Black pepper to taste
2 cups baby spinach or mixed greens
1/4 cup fresh parsley, chopped

For the Lemon Herb Dressing
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1 tablespoon fresh basil, finely chopped
Black pepper to taste

Instructions

Roast the Vegetables:
Preheat oven to 400°F (200°C). Toss the zucchini, eggplant, red bell pepper, and onion with olive oil, paprika, oregano, and black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and caramelized.

Cook the Lentils:
While vegetables roast, cook lentils in water until just tender (about 20 minutes). Drain and cool slightly.

Make the Dressing:
Whisk together olive oil, lemon juice, Dijon mustard, honey, chopped basil, and black pepper.

Assemble the Salad:
In a large bowl, toss the lentils, roasted vegetables, cherry tomatoes, and parsley with the dressing.
Serve over a bed of baby spinach or mixed greens. Garnish with a little extra parsley if desired.