Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine your chopped vegetables with olive oil, salt, black pepper, garlic powder, and smoked paprika.

Spread the seasoned vegetables evenly across a baking sheet and roast for 25-30 minutes.

Rinse the lentils under cold water, then cook in a medium pot with water, adding a pinch of salt. Simmer for about 20 minutes until tender.

In a large mixing bowl, combine the lentils, roasted vegetables, chopped parsley, and lemon juice.

Optionally, sprinkle crumbled feta cheese on top and let the salad sit for about 10 minutes before serving.