Savoury French Lentils with Roasted Tomatoes and Confetti Vegetables - alive magazine

Ingredients

• 4 Roma tomatoes
• 2 Tbsp (30 mL) extra-virgin olive oil, divided
• 1/4 tsp (1 mL) sea salt
• 1 cup (250 mL) dried black beluga or Le Puy lentils
• 1/2 red onion, diced
• 1 Tbsp (15 mL) rice vinegar
• 2 garlic cloves, smashed and minced
• 1 yellow bell pepper, seeded and diced
• 1 small zucchini, diced
• 1/4 cup (60 mL) soft goat cheese or ricotta, crumbled
• 2 Tbsp (30 mL) toasted pine nuts
• 2 Tbsp (30 mL) rice vinegar, plus extra
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) finely chopped fresh thyme
• 1 Tbsp (15 mL) finely chopped fresh dill
• 2 tsp (10 mL) honey
• 1/2 tsp (2 mL) lemon zest
• Freshly ground black pepper, to taste