Curried lentils can sometimes seem like a tired vegetarian consolation prize, but the recipe below earns them the accolades they deserve. Cumin-roasted carrots add sweet, earthy flavor and gorgeous bright color. A zesty lime-based dressing with garam masala and ginger punches up the wow factor.
You can buy canned or precooked lentils, or you can cook them yourself for 15 minutes or so in boiling, salted water, drain and let cool. You could also substitute other legumes – such as cannellini or garbanzo beans – for the lentils. If pomegranate is in season, sprinkle on a few tablespoons of the seeds before serving.