1. Rinse the lentils and place in a saucepan with 3 cups water. Bring to a boil, then simmer for 20–25 minutes until just tender. Drain and set aside.

2. Slice the carrots into coins or batons. Steam or boil them for 5–7 minutes until tender yet firm. Drain and cool slightly.

3. In a small bowl whisk together olive oil, lemon juice, grated garlic, cumin, paprika, salt, and pepper.

4. In a large bowl combine cooked lentils and carrots. Pour dressing over and gently toss. Let it sit for at least 10 minutes so the flavors absorb.

5. Add chopped mint, crumbled feta if using, and toasted almonds. Drizzle extra olive oil or lemon juice if desired and serve.