Roasting Lentils: Pour 1 cup green lentils into a pot. Add 2 cups water, 2 bay leaves, half a lemon and a pinch of salt. Bring to a boil and reduce to a simmer. Cook for about 25 minutes. Let cool for about 10 minutes or make the day before and refrigerate.

Preheat oven to 400F. Pour one cup cooked lentils onto parchment lined baking sheet. Add a pinch of salt, pepper, 1 tbsp olive oil and lightly toss. Spread out evenly and roast for about 10-15 minutes stirring once half way through. Set aside.

Assemble: Preheat oven to 400F. Trim carrot tops and peel about 20 carrots. Line a baking sheet with parchment. Toss carrots on baking sheet with 1 tbsp olive oil, salt, pepper and fennel seeds. Roast about 15-20 minutes. Remove & set onto platter.

Peel the remaining carrots into long ribbons and place in a bowl. Add 1 tbsp of olive oil, salt, pepper, parsley and squeeze of lemon juice. Toss lightly. Scatter over roasted carrots. Garnish with roasted lentils and season with salt as needed.