Roasted Vegetable and Lentil Salad

Ingredients

• 1 cup green lentils, rinsed
• 2 medium carrots, diced
• 1 small sweet potato, diced
• 1 parsnip, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss carrots, sweet potato, and parsnip with olive oil, thyme, salt, and pepper on a baking sheet.
3. Roast vegetables for 25-30 minutes until tender and slightly caramelized.
4. While vegetables roast, cook lentils in a saucepan with water until tender but not mushy, about 20-25 minutes. Drain and cool slightly.
5. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt to make a creamy dressing.
6. In a large bowl, combine cooked lentils, roasted vegetables, and fresh herbs.
7. Drizzle with the tahini dressing and toss gently to combine.
8. Top with crumbled feta cheese if using.
9. Serve warm or at room temperature.