Roasted Vegetable & Lentil Bowl

Preheat the oven to 425°F (220°C).

On a parchment-lined baking sheet, spread broccoli, bell pepper, zucchini, and onion. Drizzle with olive oil, sprinkle with thyme, salt, and pepper. Toss gently. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and browned at the edges.

If using dried lentils: place lentils in a saucepan with 3 cups water and a pinch of salt. Bring to a boil, reduce to simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and cool slightly. If using canned lentils: drain and rinse well.

In a bowl, mix cooked lentils with olive oil, lemon juice, salt, pepper, and paprika. Let them marinate for at least 10 minutes while vegetables finish roasting.

To serve: Lay baby spinach or arugula in bowls. Dress with lemon juice, salt and lemon juice. Top with roasted vegetables and marinated lentils. Add a generous scoop of hummus. Sprinkle with parsley and sesame seeds and another big squeeze of lemon juice.