Preheat oven to 425°F. Line two baking sheets with foil or parchment for easier cleanup, if desired.
Toss the chopped onions, bell peppers, squash, carrots, and mushrooms with 2 tablespoons of olive oil. Spread evenly on baking sheets in one layer. Transfer baking sheets to oven and roast for 45-60 minutes, stirring halfway through cook time.
Meanwhile, put lentils in a pot and cover with enough water to completely cover lentils with about one inch of water. Bring to a boil. Cover the saucepan, reduce heat, and let simmer for about 30-35 minutes until your lentils are tender but not mushy.
Drain the lentils immediately and add to a large bowl.
When veggies are roasted, stir them into the lentils.
Whisk together the lemon juice, rosemary, salt, garlic powder, and remaining one tablespoon of olive oil.
Stir into lentil-veggie mixture. Stir in green onions.
You can serve it immediately or place it in the fridge to cool. It’s good no matter what temperature it is. Enjoy!
Notes
*Can also use ½ teaspoon of dried rosemary or dried thyme. Use a ½ of dried herbs or 1 teaspoon of fresh herbs.*Makes 8 cups