Step 1

Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to the boil then reduce the heat and gently simmer for 30-40 minutes or until the lentils are cooked.

Step 2

Meanwhile, cut the roasted vegetables into small chunks and them to a salad bowl along with the sun-dried tomatoes and chopped parsley.

Step 3

When the lentils are done (tender, but not mushy), drain them and rinse with cold water, then drain them well again. Add the lentils to the salad bowl and toss well.

Step 4

Add the lemon juice and the olive oil (you may need to add more depending on your taste preferences). Add salt & pepper to taste, toss to combine.

Step 5

If possible, let the flavors mingle for at least 30 minutes before serving. Enjoy!