Lentil Salad with Roasted Carrots

Toss the carrots in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 25 minutes or until the carrots are tender and golden.

Meanwhile, heat the remaining oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the onion is soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Add the lentils and cook for 1-2 minutes, stirring, or until heated through. Add the lemon juice and then remove from the heat and transfer to a medium bowl.

Add the carrots, parsley, mixed salad leaves and almonds to the lentil mixture and toss to combine well. Season to taste with salt and pepper.