A bowl of lentils can feel a little plain until something crisp-edged and bright joins in. For this one, I roast carrots until their tips brown, then bring everything together with a lemon-tahini dressing that takes only a minute to stir.
Roast the carrots
Heat the oven to 425°F. Cut 1 pound of carrots into long pieces, toss them with 1 tablespoon olive oil, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and a pinch of salt, then spread them out on a sheet pan. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
Cook lentils until tender
While the carrots roast, rinse 1 cup of brown or green lentils and put them in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, lower the heat, and simmer for about 20 to 25 minutes, checking near the end; drain when the lentils are tender but still hold their shape.
Stir up the dressing
Whisk 3 tablespoons tahini with 1 tablespoon lemon juice, 1 small grated garlic clove, and 2 tablespoons water. Add more water a little at a time until the dressing pours easily, then season with salt. Divide 2 cups cooked brown rice or farro among bowls, add the lentils and carrots, and finish with the dressing.