Step 1

Preheat oven to 180C. Line 2 baking trays with baking paper. Place tomato, capsicum and onion in a single layer on trays. Lightly spray onion with oil.

Step 2

Bake in oven for 35 minutes or until tender. Remove capsicum from oven and transfer to a heatproof bowl. Return tomato and onion to oven and cook for a further 5 minutes. Set capsicum aside for 5 minutes to cool. Thickly slice.

Step 3

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to pan. Drizzle with oil and toss to coat.

Step 4

Add roasted vegetables, lentils, vinegar and spinach to pasta. Toss to combine. Divide among bowls. Sprinkle with feta. Season with pepper to serve.