Roasted Carrot Lentil Bowls

What you’ll need

• 1 lb carrots, cut into 2-inch sticks
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 cup dry green or brown lentils, rinsed
• 3 cups water
• 4 cups mixed greens
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tsp honey or maple syrup
• 3 tbsp warm water, to thin the dressing
• 3/4 tsp salt, divided

Make it

1. 1Heat the oven to 425°F. Toss the carrots with 1 tbsp olive oil, the cumin and 1/2 tsp salt. Roast on a sheet pan until browned and tender, 25–30 minutes, flipping halfway.
2. 2Meanwhile, simmer the lentils in the 3 cups water until tender but not mushy, 20–25 minutes. Drain and toss with the remaining 1 tbsp olive oil and 1/4 tsp salt.
3. 3Whisk the tahini, lemon juice, honey and warm water until smooth and pourable.
4. 4Divide the greens among bowls, top with lentils and roasted carrots, and drizzle with the dressing.