For the Salad:

• 1 cup uncooked green or French lentils
• 3 medium carrots, peeled and sliced
• 2 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 small red onion, thinly sliced

For the Yogurt Dill Dressing:

• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped dill

Ingredient Notes & Variations:

• Green or French lentils hold their shape best; avoid red lentils.
• Roasting carrots enhances their natural sweetness.
• Golden beets may be used for less staining.
• Feta can be replaced with goat cheese.
• Fresh herbs like dill, parsley, mint, or basil add brightness.
• Optional add-ins: toasted walnuts, pumpkin seeds, or pomegranate seeds.