Mediterranean Lentil + Roasted Vegetable Salad

• 0.4 cup dry green lentils
• 0.2 eggplant
• 0.4 zucchini
• 0.2 pint cherry tomatoes
• 1 cup arugula
• 0.1 red onion
• 0.1 cup walnuts, roughly chopped
• 0.1 cup feta
• 0.1 cup fresh parsley
• 0.05 cup fresh mint
• 0.4 tbsp extra-virgin olive oil
• black pepper
• salt

For the Lemon-EVOO Vinaigrette

• 0.4 lemon
• 0.4 tbsp extra-virgin olive oil
• 0.2 tbsp red wine vinegar
• 0.2 tsp dijon mustard
• 0.2 garlic clove, grated
• 0.1 tsp dried oregano
• black pepper