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

In a medium bowl, whisk together 1 tablespoon olive oil, 1 teaspoon honey, and the Italian seasoning. Add the sweet potatoes, toss, and season with salt and pepper. Spread the potatoes out on a baking sheet and roast for 20 minutes, tossing halfway through cooking, until golden brown and tender.

Heat 1 teaspoon olive oil in a small pot over medium heat. Add the onion and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, then reduce to a simmer for 15-20 minutes, until lentils are tender. Once tender, drain, return the pot, and season with salt and pepper. Keep covered until the rest of the meal is ready.

While the lentils cook, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the Brussels sprouts and season with salt and pepper. Cook, tossing, for 3 minutes, until softened and slightly crispy. Set aside.

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

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