Preheat your oven to 400°F (200°C). Gather mixed vegetables and prepare for seasoning.

In a large mixing bowl, toss chopped mixed vegetables with olive oil, salt, black pepper, garlic powder, and smoked paprika.

Spread seasoned vegetables onto a baking sheet in a single layer and roast for 25–30 minutes.

Rinse dried lentils in cool water and combine with enough salted water to cover them in a saucepan. Bring to a boil, then simmer for about 20 minutes.

In a large bowl, combine cooled lentils with roasted vegetables. Drizzle with fresh lemon juice and toss gently.

Fold in freshly chopped parsley and crumbled feta cheese, allowing the salad to sit for about 10 minutes before serving.