Preheat the oven to 400℉. Drizzle the sweet potatoes with a tablespoon olive oil and a pinch of salt. Mix and spread as a single layer. Bake for about 202-4 minutes until it is tender.
In the meantime cook the lentils with enough water for about 20 minutes over medium heat. It should be tender but not mushy. Drain and set aside.
Add all the ingredients listed for the vinaigrette and blend. Set aside.
To a bowl, add the lentils, onions, tomatoes, bell pepper, pecans, feta, roasted sweet potatoes followed by the vinaigrette. Combine thoroughly.
garnish with some parsley, cheese, and pomegranate arils. Serve immediately.
