Preheat oven to 425*F. Line two baking sheets with foil or parchment [for easier clean up].
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 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 into lentils.
Whisk together remaining one tablespoon of olive oil, lemon juice, rosemary, salt, and garlic powder. Stir into lentil-veggie mixture. Stir in green onions.
You can serve immediately or stick in the fridge to cool. It’s good no matter what temperature it is. Enjoy!
Notes
*Can also use dried rosemary or dried thyme or fresh thyme. Use a quarter of a teaspoon of dried herbs or 1 teaspoon fresh herbs.*Makes 8 cups