Roasted Carrot, Lentil & Feta Salad with Butter Lettuce

Directions

1. Preheat the oven to 450°F and place the rack in the center.
2. Rinse the lentils under cold water, then transfer them to a small saucepan. Cover with broth and bring to a boil; reduce to a simmer and cook until just tender, about 15–20 minutes.
3. Wash the carrots, trim the ends, and peel. Halve lengthwise and cut into thin diagonal half rounds, then spread them on a baking sheet.
4. Peel and thinly slice the red onion; arrange on the sheet with the carrots.
5. Drizzle the carrots and onion with olive oil and season with cumin, salt, and pepper; toss to coat.
6. Roast the vegetables in the oven, turning halfway through, until tender, about 10–15 minutes.
7. Peel and mince the garlic. In a bowl, whisk together garlic, olive oil, vinegar, honey, Dijon, salt, and pepper to make the dressing.
8. Wash and dry the butter lettuce, then tear it into smaller pieces and place in a large mixing bowl.
9. Wash and dry the parsley; remove leaves from stems, finely chop, and add to the bowl.
10. Add the roasted carrots and cooked lentils to the greens, toss with the dressing, then crumble feta over the top and serve.