Instructions
Follow the steps and taste along the way.
Roast the carrots
Preheat the oven to 220 °C, using conventional top and bottom heat. Peel the carrots and cut them into pieces about 5 cm long and 1.5 cm thick. Toss them with 20 ml olive oil, the thyme, 2 g salt, and 0.5 g black pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning the pieces halfway through. The carrots are ready when their edges are browned and they are tender but not mushy.
Cook the lentils
Rinse the lentils under cold water. Put them in a saucepan with 1,000 ml water and 4 g salt. Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, until tender but still holding their shape. Drain.
Prepare the dressing and walnuts
In a bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and the remaining 15 ml olive oil. Add the remaining 0.5 g black pepper. Toast the walnuts in a dry pan over medium heat for 3–4 minutes, moving them frequently so they do not burn. Let them cool briefly, then roughly chop them.
Toss the warm lentils with the dressing
Put the drained lentils in a large bowl while still warm and toss them with the dressing until the lentils are coated. Add the baby spinach and toss briefly; the heat from the lentils will wilt it slightly while the leaves remain green.
Finish and serve
Gently fold the roasted carrots into the bowl. Divide among four plates and top with the crumbled feta and toasted walnuts. Serve warm to highlight the contrasting textures of soft lentils, roasted carrots, and crunchy walnuts.
