1 lb. carrots
2 c. brown French lentils (cooked, such as Trader Joe's Steamed Lentils)
1 small bunch fresh mint
1/4 c. olive oil
salt and pepper
2 T. red wine vinegar
Preheat oven to 375 degrees. Slice carrots into 1/2-inch coins or on the bias. Toss on a sheet pan with olive oil, salt, and pepper. While carrots are roasting cook lentils if using dried. Put cooked lentils into a medium bowl. Thinly slice mint. Scrape carrots and any olive oil remaining on pan into lentils, add mint and stir. Add lemon or vinegar to taste.
Serve room temperature, cold, or warmed with rice or over greens.
Time: 25 minutes, serves 4 generously