Total time 35 min
- Cooked carrot
- Sea salt
- Olive oil
- Black pepper
- Bay leaf
- Garlic clove
To make the vinaigrette, in a bowl, whisk together the lemon juice, rosemary, and 1 teaspoon salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.
Preheat the oven to 425F. Add the chopped carrots, asparagus, and shallots to a baking dish and drizzle with the olive oil, and toss to coat. Season with 1/2 teaspoon salt and a grinding of pepper. Spread out into a single layer.
Roast until browned in spots and tender but not mushy, about 20 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.
Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and cook until the lentils are tender. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.
Transfer lentils to a large salad bowl and add the carrots, asparagus and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.