Roasted carrots and fennel with lentils, lemon yogurt, and tamarind chutney

Heat the oven to 400°F.

• Peel the onion then cut crosswise into ½-inch-thick rings.
• Scrub or peel the carrot and trim the ends; cut the carrot in half lengthwise
• Cut the fennel lengthwise in half and cut away the core; cut crosswise into ½-inch thick rings.

On a sheet pan, toss the onions, carrots, and fennel with 2 to 4 teaspoons oil and season with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly caramelized, 15 to 20 minutes.

While the vegetables are cooking, make the arugula salad and cook the lentils.

• Peel the pear if desired; core and cut into thin wedges.
• Zest and juice the lemon [both lemons], keeping the zest and juice separate. Set aside half the zest for the lemon yogurt.

In a large bowl, toss the arugula and pear with half the lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Place the lentils in a medium frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Season to taste with salt and pepper. 

In a medium bowl, combine the lemon yogurt with a pinch of salt and the remaining lemon zest.

Spread the lemon yogurt across individual serving plates, top with the lentils and roasted vegetables, and drizzle over the cilantro and tamarind chutneys. Sprinkle the almonds over the arugula salad and serve on the side.