• Since carrots are naturally higher in sugar, they can burn easily. To prevent yours from charring, place them cut side up on the pan so that the skin side is facing down - you can see that I didn't do this for some of mine and they got a little dark in places.
• Try baby spinach, kale, or swiss chard in place of the rucola (all babies). Don't go for lettuce as it'll be wilt unpleasantly when it comes into contact with the warm carrots and lentils.
• I know this recipe says it serves two but I've downed the whole thing by myself before, so double it if you're extra hungry!
• Try to soak the lentils ahead of time if you can - just cover them in cold water with a splash of apple cider vinegar and let them sit overnight. This makes them easier to digest and they'll cook faster.
*This will be around 300 grams / 1 1/2 cups cooked lentils if you already have them on hand.
**If you don't have sumac, cumin is a good substitution.
*** If you hate vinegar, you can switch out the balsamic for lemon juice. But even Graham, who says he can't stand vinegar, happily eats this sauce.