Roasted Carrots with Lentils, Apricot & Feta - Alberta Pulse Growers

Ingredients

• 1 lb (500 g) carrots, scrubbed, tops trimmed, halved lengthwise
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) cumin
• 1/2 tsp (2 mL) brown sugar
• 2 Tbsp (30 mL) canola oil, divided
• 1 tsp (5 mL) salt, divided
• 1/2 red onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup (125 mL) dried apricots, chopped
• 2 cups (500 mL) cooked green lentils (see tips)
• 1 cup (250 mL) toasted whole almonds
• juice of half a lemon
• 1/4 cup (60 mL) Italian parsley, chopped
• 1/4 cup (60 mL) Feta cheese, crumbled