• Preheat oven to 425ºF.

Cook the Lentils:

• Bring a medium pot of unsalted water to a boil. Add the lentils and cook until al dente, about 20 minutes. Do not salt them while they cook and do not overcook them. Drain and rinse.

Roast the Carrots:

• Meanwhile, lay the carrots slices out on a sheet pan and drizzle with avocado oil. Roast for 10 minutes until they just begin to soften and brown. Season with salt and pepper.

Prepare the Dressing:

• As the carrots roast, combine all the ingredients for the dressing in a bowl and whisk until well-combined. taste and season to your preferences.

Prepare the Tomatoes:

• Combine the tomatoes and shallots in a small bowl and toss with 2 tablespoons of the dressing. Sprinkle lightly with salt. Set aside.

Roast the Tomatoes:

• Pour the dressed tomatoes onto the sheet pan with the carrots and cook for 10 minutes more. If desired, broil for 2-3 minutes until the tops of the tomatoes char. Turn off the heat.

Finish the Salad:

• Transfer the drained lentils to a bowl and season with salt and pepper. Add the scallions and parsley and toss to combine. Pour 3 tablespoons of the dressing on the salad and toss to coat. Set aside.

To serve:

• Divide the dressed lentils between bowls. Pile the roasted carrots and tomatoes on top. Serve with more dressing. Enjoy!