Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper (or more baking sheets if increasing batch size).
Add carrots to a small mixing bowl with drizzle with half of the oil (1 Tbsp or 15 ml), a pinch each salt and pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine. Then arrange on the baking sheet.
Roast for 12 minutes. In the meantime, add bell pepper and broccoli to the same mixing bowl and drizzle with remaining 1 Tbsp oil, salt, pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine.
*To keep this recipe simple, I used canned lentils which I rinsed and drained. But you could also opt to make your own - it just increases cooking time a bit.
*Nutrition information is a rough estimate calculated with all of the dressing and sauce but without the additional olive oil in the curry dressing.