Rinse lentils. In a saucepan, combine lentils and water. Bring to a boil, then simmer 12–15 minutes until tender. Drain any excess liquid and set aside.

Preheat oven to 425°F. Toss bell peppers, carrots, broccoli, and pineapple with olive oil, salt, and pepper.

Spread on a baking sheet and roast 20–25 minutes until caramelized and slightly charred.

In a large bowl, combine warm lentils, roasted vegetables, and raisins.

Top with feta and fresh microgreens. Serve warm or room temp.

Enjoy!