250gcooked and rinsed brown lentils(= 1 can lentils, or otherwise cook lentils as per instruction on the packaging)
1tbspwhite wine vinegar
salt and pepper to taste
Preheat the oven to 180°C
Wash the Dutch carrots, take off the greens (use them to make pesto or add them to soups) and cut the carrots into big chunks
Lightly coat the carrots in olive oil (about 1 tbsp) and add salt and pepper. Roast the carrots on a baking tray for 15 minutes at 180°C. They should be a little soft and caramelised, but still quite crunchy.
Add the almonds onto the baking with the carrots after 5 minutes and roast together with the carrots for the remaining 10 minutes.
Into a large bowl, add the lentils, chopped spring onion, chopped parsley and currants.
Once the carrots and almonds are done, add them to the bowl too. Mix everything until combined.
Add 2 tbsp olive oil and 1 tbsp white wine vinegar to a small dish and mix. Then add it into the large bowl and mix the salad. Add salt and pepper to taste.
The salad tastes great when slightly warm but is also very tasty cold the next day. It can also be stored in an airtight container for up to 4 days in the fridge.
*if you can't find Dutch carrots, you can use 200g regular carrots instead