8oz.cooked lentils (du Puy or French lentils are a good choice)
3oz.crumbled feta cheese
3oz.baby arugulaor other baby greens
2Tablespoonsred wine vinegar(balsamic or sherry vinegar work here too)
Preheat oven to 425°F.
Cut sweet potatoes, carrots, and onion into 2-inch chunks. Place in a large bowl. In a small bowl, combine 2 Tablespoons olive oil salt, cumin, and chili flakes. Drizzle over cut veggies and stir so they are evenly coated. Place on a rimmed baking sheet. Roast for 30 minutes, until tender and browning at the edges.
Have lentils at room temperature, or heat according to package instructions if you wish. Scatter over a serving platter, and top with roasted veggies. Top with feta, arugula, and drizzle with vinegar. Finish with remaining 1 Tablespoon drizzle of olive oil.