Warm Lentil Salad with Rosemary Vinaigrette

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Ingredients

Put carrots and shallots in a baking dish and drizzle with olive oil, Toss to coat.
Spread out into a single layer.
Season with 1 tsp salt and a grinding of pepper.
Roast about 20 minutes until browned in spots and lender but not mushy
Tomato the vinaigrette...
In a large bowl, whisk together the lemon juice, rosemary, and olive oil until emulsified.
When carrots and shallots are done, place them and a package of lentils in the bowl with the salad dressing and toss gently to combine.
Serve warm.
If you are cooking the lentils, combine them with bayleaf, garlic and 4 cups of water and bring to a boil over a medium high heat.
Reduce the heat to medium-low, cover and simmer until the lentils are slightly undercooked, about 12-15 minutes.
Stir in a 1/2 teaspoon salt and cook ten minutes longer until the lentils are tender but hold their shape.
Drain the lentils in a colander and discard the bay leaf and garlic