Roasted Carrots with Lentils and Yogurt

• 2 pounds (905 grams) carrots, peeled and trimmed

• 1 cup (235 ml) water

• Olive oil

• Kosher salt and freshly ground black pepper

• 1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy

• 1/3 cup (or a big handful) finely chopped flat-leaf parsley

• 1 cup (235 grams) plain Greek yogurt

• DRESSING

• 6 tablespoons (90 ml) olive oil

• 3 tablespoons (45 ml) lemon juice

• 1 garlic clove, minced

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt

• 1/2 teaspoon chili flakes, or to taste

• 1/2 teaspoon dried oregano

Roast the carrots: Heat your oven to 450°F (230°C). Place carrots and water on a sheet pan and cover tightly with foil. Steam in the oven for 30 minutes, or until carrots are tender when pierced with the tip of a knife. Drain any water left in pan, and drizzle carrots with a few tablespoons of olive oil, kosher salt, and freshly ground black pepper and roll them around in it, making sure there are no stuck parts. Return to the oven uncovered and roast until carrots are browned, about another 20 to 25 minutes.

Meanwhile, cook your lentils: Cook dried lentils in salted water according to the package directions, then drain and set aside.

Make the vinaigrette: Combine dressing ingredients in a jar and shake well to combine. Taste and adjust seasoning as needed. I’m aiming for a sharp, lemony vinaigrette here that will wake up the cooked lentils.

Assemble right before eating: Pour all but last two tablespoons of vinaigrette over lentils and mix. Season to taste with additional salt and pepper, if needed. Stir in all but last two tablespoons of parsley. Spoon yogurt directly onto a serving plate and use the back of a spoon to swirl it to coat the bottom. Spoon 3/4 of lentil salad over yogurt. When carrots come out of the oven, pour remaining dressing over carrots in the pan, rolling them in it, and then lay the cooked carrots on top of the lentils. Spoon remaining lentils around the carrots and sprinkle platter with remaining parsley.