Dilly Roasted Carrot Salad

I suppose this is a side for a summer time meal — part of a larger spread — but I ate it for lunch a few times with a fried egg on top. It does not need to be served hot; the carrots are great room temperature so the dill stays bright and crisp and the cheese doesn't melt into mush.

The easy-to-find brown lentils cook up pretty mushy and are better used in soups. If you can seek out de Puy or black lentils (Sprouts, Whole Foods, or online), they will retain more structure in the salad. If you want more leafy greens, putting this all on a base of arugula would be great!