1 lb carrots, peeled
1 tbsp olive oil
Salt and pepper
2/3 cup dry lentils
1 hothouse cucumber, halved lengthwise, seeds removed if they are visible
4 oz feta cheese, medium dice
1/4 cup parsley, roughly chopped
Juice from 1/2 large lemon
Preheat oven to 425 degrees. Cut the carrots into 3/4 inch slices on a bias, and then cut each slice in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a sheet pan for 10-15 minutes, or until dark golden brown, flipping halfway. Cool.
While the carrots are roasting, prepare the lentils per the package’s directions. Season with salt toward the end of cooking. Cool.
And while that’s all going down, cut the cucumber halves into half-moon slices and combine with the feta and parsley. Add the cooled carrots and lentils to the mixture and gently stir. Add lemon juice and a glug of olive oil and season with salt and pepper, to taste.
I’d say this is nice as a snack, but can also be a satisfying vegetarian main entree for the spring and summer seasons.