Warm Lentil and Roasted Carrot Bowl

Preheat oven to 200°C (400°F). Toss carrots with 1 tbsp olive oil, 1/2 tsp cumin, smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized at the edges.

Cover lentils with cold water by 5cm in a saucepan. Bring to a boil, reduce heat, and simmer 20–25 minutes until just tender but still holding their shape. Drain, season with 1/4 tsp salt and a squeeze of lemon juice.

Heat 2 tbsp olive oil in a small skillet over medium-high heat. Add sliced shallots with a pinch of salt. Cook 8–10 minutes, stirring regularly, until deep golden and crispy. Drain on paper towels.

Mix Greek yogurt with garlic, remaining 1 tsp cumin, remaining lemon juice, 1/4 tsp salt, and black pepper until smooth.

Divide warm lentils between four bowls. Arrange roasted carrots on top. Add a generous spoonful of cumin yogurt. Finish with crispy shallots and chopped coriander.