Preheat the oven to 425 degrees. Peel and cut the sweet potato into 1/2-inch cubes. Halve, peel, and finely chop 1 cup red onion. Trim and thinly slice the Brussels sprouts into shreds.

In a medium bowl, toss together the sweet potatoes, 1 teaspoon honey, a large drizzle of olive oil, and the Italian seasoning. Spread out on a baking sheet and roast for 20-25 minutes, tossing halfway through cooking, until golden brown.

Cook the onions: Heat a drizzle of olive oil in a medium pot over medium heat. Add the onion and cook, tossing for about 5 minutes, until softened.

Cook the lentils: Add in the lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until tender. Five minutes before they are done, season with a large pinch of salt. Once tender, drain, return to the pot, and cover to keep warm.

Heat a drizzle of oil in a medium pan over medium heat. Add the Brussels sprouts to the pan and cook, tossing for 4-5 minutes, until slightly golden brown. Season to taste with salt and pepper.

In a large bowl, combine the balsamic vinegar and a pinch of salt and pepper. Slowly whisk in a large drizzle of olive oil. Toss in the warm lentils, Brussels sprouts, and roasted sweet potatoes. Season to taste with salt and pepper.

Finish and plate: Serve the French lentil salad with a sprinkle of feta and pepitas on top. Enjoy!