First, start with the carrots: preheat your oven to 425F, rinse your carrots, dry them off, and cut the stems off. Season and throw on a pan with some avocado oil.

Chop the top off a head of garlic then wrap it in tin foil and stick it in the oven with your carrots

Roast for 35-45 minutes until softer on the inside and some color on the outside

Meanwhile, to make your yogurt sauce, chop your chives then add to a bowl with the rest of the ingredients. Once the head of garlic is roasted (40-45 min), add all but 2 cloves to the yogurt sauce and mix

Heat your lentils. Then in a bowl, combine your lentils, red wine vinegar, worcestershire sauce, mustard, olive oil, 2 cloves of roasted garlic from the oven, salt, and pepper

To serve, plate the carrots below, evenly add your lentils on top, then finish with the yogurt chive sauce

Storage & reheating: this dish can be stored all together in the fridge or separately for up to 4 days. It can be eaten cold (I would let it come a bit to room temperature for 5-10 minutes before serving) or you can reheat the lentils and carrots

This is a great dish to make ahead of time and keep it in the fridge!