Method

1. 1

   Heat the oven to 425°F. Peel the carrots, halve them lengthwise, and cut them into 2-inch pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper on a rimmed baking sheet.

   5 min220°C
2. 2

   Roast the carrots until browned at the edges and tender when pierced with a fork, 25 to 30 minutes.

   30 min220°C
3. 3

   Rinse the lentils and place them in a saucepan with the water and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook uncovered until tender but not mushy, 20 to 25 minutes.

   25 min
4. 4

   Drain the lentils well. While they are warm, stir in the Dijon mustard, finely chopped shallot, vinegar, and remaining 1 tablespoon olive oil.

   3 min
5. 5

   Fold in the roasted carrots and chopped parsley. Taste and adjust the salt and pepper before serving warm.

   2 min

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