Rinse lentils in a fine mesh strainer under cold water; combine with 2 cups of water in a saucepan and bring to a gentle boil. Simmer uncovered for 18-20 minutes until tender and drain excess water.

Preheat your oven to 400°F (200°C).

In a large bowl, toss chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika until evenly coated.

Spread the seasoned vegetables on a baking sheet in a single layer and roast for about 25 minutes, shaking the tray halfway through.

In a large bowl, combine warm lentils and roasted vegetables. Let cool for about 5 minutes, then add crumbled feta, chopped parsley, and a drizzle of fresh lemon juice.

Plate the salad warm and enjoy.