Rinse lentils and add to a pot with water. Bring to a boil, then simmer uncovered for 18-20 minutes until tender. Drain and cool slightly.

Preheat oven to 400°F (200°C).

Toss red pepper and zucchini with 1 tablespoon olive oil, salt, and pepper.

Roast vegetables for 15-18 minutes until tender and lightly caramelized.

In a large bowl, combine lentils, roasted vegetables, and sun-dried tomatoes.

Whisk remaining olive oil with lemon juice, garlic, salt, and pepper.

Pour dressing over salad, toss gently, and adjust seasoning as needed.