Preheat your oven to 400°F (200°C).

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

Spread the seasoned vegetables in a single layer on a prepared baking sheet and roast for 25-30 minutes until tender and caramelized.

Rinse the lentils under cold water, combine them with water and a pinch of salt in a saucepan, bring to a boil, then simmer for about 20 minutes.

Combine the cooled lentils and roasted vegetables in a large mixing bowl. Add lemon juice, parsley, and feta cheese if desired.

Gently toss the salad ingredients together and let sit for about 10 minutes before serving.

Serve the salad warm or cold, as desired.