Preheat oven to 400°F (200°C).

Combine paprika, cinnamon, and cumin and divide into two small bowls.

In one of the spice mixture bowls, add the brown sugar and 1 Tbsp (15 mL) of the oil and whisk to combine.

Place the carrots on a large cookie sheet and toss with the oil/spice/sugar mixture. Once coated, spread carrots cut side down on the cookie sheet. Bake for 25 minutes, turning once. When done, the carrots should be browned and fork tender, but not mushy. Sprinkle with 1/2 tsp (2 mL) salt and set aside.

While carrots are roasting, heat a large skillet over medium heat. Add the remaining oil and red onion, cooking until softened, about 5 minutes. Add garlic and remaining spice mix and cook until fragrant, about 2 minutes. Add remaining 1/2 tsp (2 mL) salt and apricots and cook for 2 minutes, then add cooked lentils and almonds to the skillet. Toss the mixture until well combined and warmed through. Remove from heat.

To serve, spread lentil mixture across a large plate or shallow bowl. Squeeze lemon juice over the lentil mixture then arrange roasted carrots on top. Just before serving, sprinkle with chopped parsley and crumbled feta.

tips

Starting with dried green lentils? Rinse 1 cup dry green lentils and combine with 3 cups water in a medium sized pot. Bring to a gentle boil, then reduce heat and simmer 18-20 minutes until lentils are tender, but not mushy. Drain any excess water and rinse. You will get just over 2 cups of cooked lentils. You can also drain and rinse a 19 oz/540 mL can of green lentils – this will give you 2 cups/500 mL cooked lentils for this recipe.

For easy clean up, you can line the cookie sheet with parchment paper before tossing the carrots with the oil and spice mixture.