Roasted Root Vegetable Salad With Feta | Umami

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth or water
• 2 large carrots, peeled and chopped
• 2 parsnips or sweet potatoes, peeled and chopped
• 1 red onion, sliced
• 2 tosp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt & pepper to taste
• 1/3 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts or almonds
• 1/4 cup fresh parsley, chopped
• Optional: chopped radishes or roasted beets
• Dressing:
• 1 tosp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced