Preheat your oven to 425°F (220°C) — a hot oven helps the maple on the carrots caramelize rather than steam.

Peel the carrots and cut them into uniform sticks (about ¾–1 inch thick). Uniform pieces roast evenly.

In a mixing bowl, toss the carrots with 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp ground cumin, and a generous pinch of salt and black pepper until every piece is lightly coated.

Spread the carrots in a single layer on a parchment-lined baking sheet — give them breathing room so they can brown.

Pro tip: don’t overcrowd the pan. If the pieces touch, they steam instead of caramelize.

Slide the baking sheet into the preheated oven and roast for 20–25 minutes, turning once halfway through. Look for golden edges and a tender center when pierced with a fork.

If you like them extra-charred, roast an extra 3–5 minutes, watching carefully so they don’t burn.

When they’re done, remove the carrots from the oven and let them rest on the pan for a few minutes — the hot pan keeps them soft and juicy.

Pro tip: thicker carrot pieces need more time; thin or baby carrots will finish faster. Check at 18 minutes if your pieces are small.

While the carrots roast, rinse 1 cup green or brown lentils under cold water and pick out any little stones or debris.

Add the lentils to a medium saucepan with 3 cups vegetable broth (or water). Bring to a boil, then reduce to a gentle simmer.

Simmer uncovered for 18–22 minutes, stirring occasionally, until the lentils are tender but still holding their shape.

Drain any excess liquid and transfer the lentils to a mixing bowl. Reserve a tablespoon or two of the cooking liquid just in case you need to loosen the salad later.

Pro tip: salt toward the end of cooking — adding salt at the start can make lentils take longer to soften. Aim for tender but not mushy; this is what makes this lentil salad different from soups or purees.

In a small bowl or a lidded jar, combine 3 tbsp olive oil, 1½ tbsp red wine vinegar (or apple cider vinegar), 1 tsp Dijon mustard, 1 tsp maple syrup, and a pinch of salt and pepper.

Whisk vigorously until the dressing is well emulsified (or close the jar and shake hard for 20 seconds).

Taste the dressing and adjust: more vinegar for brightness, a touch more maple for sweetness, or a little extra mustard for bite.

Pro tip: whisk continuously while you stream in the oil to help the dressing emulsify and become silky.

Heat a small skillet over medium heat and toast ¼ cup walnuts or pecans for 3–4 minutes, shaking the pan or stirring frequently, until fragrant. Transfer to a plate to stop them from continuing to cook.

Thinly slice ½ small red onion (so it doesn’t overpower) and chop ¼ cup fresh parsley. Crumble ¼ cup feta if using.

In a large bowl, combine the cooked lentils and the roasted carrots. Add the sliced red onion and chopped parsley.

Pour the dressing over the warm ingredients and toss gently to coat everything. If the salad seems dry, stir in a tablespoon of the reserved lentil cooking liquid to loosen it up.

Fold in the toasted nuts and crumbled feta last so they keep their texture. Taste and adjust seasoning—add more salt, pepper, or a splash of vinegar if you want more brightness.

Pro tip: tossing while the lentils are still a bit warm helps them soak up the dressing and marry the flavors, making this feel like a complete roast vegetable salad rather than separate components.

Transfer to a serving bowl or platter and give it one final sprinkle of chopped parsley and a few extra cracked black pepper flakes.

Serve warm or at room temperature — both work beautifully. This makes a lovely lentil side dish or a satisfying vegetarian main.