Preheat your oven to 400°F (200°C). Toss the cubed beetroot, red onion, and carrots with olive oil, thyme, smoked paprika, salt, and pepper on a baking sheet.
Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, prepare the lentils. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.
Once the lentils and roasted vegetables are ready, assemble your bowls. Divide the lentils amongst your bowls and top with the roasted beetroot, red onion, and carrots.
Garnish with your favorite toppings, such as crumbled feta cheese, toasted walnuts, or fresh parsley.
