Instructions

1. Preheat the oven to 180°C
2. Cut the courgette into 1cm thick rings, the red pepper into thin slices, the onion into thin wedges.
3. Arrange them in a baking dish, then scatter the tomatoes around. Season to taste.
4. Add the herbs, oil and vinegar then bake for 25-30 minutes or until the veggies are tender.
5. Mix the mustard with the garlic, parsley and lemon juice.
6. When the veggies are done, mix with the lentils and bake for another couple of minutes to warm through.
7. Serve warm.