Roasted Root Vegetable and Lentil Salad

INGREDIENTS
2 cups cooked lentils
2 carrots, diced
2 parsnips, diced
2 beets, diced
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
2 cups arugula

DIRECTIONS
1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, cumin, salt, and pepper. Roast for 30-35 minutes until tender.

2. In a large bowl, mix the roasted vegetables with cooked lentils and fresh arugula.

3. Drizzle with olive oil and season with additional salt and pepper as needed. Serve warm or at room temperature.

APPROX MACROS
Protein: 25g
Carbohydrates: 40g
Fats: 15g
Fiber: 10g
Added Sugars: 0g (natural sugars from vegetables)

**NOTE: You can add organic tofu to increase the protein content.