Cook the Lentils

1. Prepare the Lentils: In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed lentils, reduce the heat, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.

Roast the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Spread the chopped carrots and sweet potato on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
3. Roast: Roast in the oven for 20-25 minutes, or until tender and lightly browned. Stir halfway through for even cooking.

Assemble the Salad

1. Massage the Kale: In a large bowl, toss the kale with a pinch of salt and a drizzle of olive oil. Massage the kale with your hands for 1-2 minutes to soften the leaves.
2. Combine the Ingredients: Add the cooked lentils, roasted carrots, sweet potato, and red onion to the bowl with the kale.

Make the Dressing

1. Whisk Together: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
2. Toss the Salad: Pour the dressing over the salad and toss gently to combine.

Serve

1. Garnish and Serve: Top the salad with pomegranate seeds (optional) and serve immediately. Enjoy warm or at room temperature!