Warm Lentil Salad with Roasted Vegetables and Goat Cheese

Preheat oven to 400°F (200°C).

Rinse the lentils thoroughly. In a medium saucepan, combine lentils, vegetable broth (or water), and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf.

While the lentils are cooking, prepare the roasted vegetables. In a large bowl, toss the diced butternut squash, red onion wedges, and chopped bell pepper with 2 tablespoons of olive oil, dried thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small bowl to make the lemon vinaigrette.

In a large bowl, combine the warm cooked lentils, roasted vegetables, and lemon vinaigrette. Toss gently to coat.

Divide the salad among serving plates. Crumble goat cheese over each serving and garnish with fresh chopped parsley. Serve immediately.