1. Preheat the oven to 425°F (220°C).

2. Peel and chop the parsnips, potatoes, and carrots into bite-sized pieces.

3. In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper.

4. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and tender.

5. While the vegetables are roasting, cook the lentils according to package instructions until tender.

6. Once the lentils are cooked, drain any excess water and let them cool slightly.

7. In a separate small bowl, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

8. In a large serving bowl, combine the roasted vegetables, cooked lentils, and dressing. Toss gently to coat everything evenly.

9. Serve the roasted vegetable and lentil salad warm or at room temperature. Enjoy!