For the Lentils

• ¾ cup French green lentils

• 2 ¼ cups water or vegetable broth

• 1 garlic clove, smashed

• 1 bay leaf

• Salt, to taste

For the Roasted Veggies

• 1 sweet potato, peeled and cubed

• 1 zucchini, sliced into half moons

• 1 red onion, cut into wedges

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Lemon-Herb Dressing

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh dill or chives, chopped

• Salt and pepper, to taste