A pile of lentils tossed with a simple vinaigrette makes the perfect base for just about  anything: roasted vegetables, fish, or chicken. You can serve this salad warm or at room temperature. A little crumbled French feta cheese would be a nice addition. 

• 2 pounds thin carrots, scrubbed and halved or quartered lengthwise
• 5 to 6 garlic cloves, unpeeled
  
• 10 fresh thyme sprigs, plus thyme leaves for garnish
• 5 tablespoons extra-virgin olive oil (divided use), plus more to taste
• Salt and freshly cracked black pepper
• 1 cup uncooked Rancho Gordo French Green lentils or Black Caviar lentils, picked over and rinsed
• 1 bay leaf
  
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 to 3 teaspoons lemon juice
• 1 teaspoon lemon zest
• 2 heads endive, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
  

Serves 4

1. Preheat the oven to 450F. In a large bowl, toss the carrots and garlic with 2 tablespoons olive oil, about a teaspoon of salt, and the thyme sprigs. Arrange on a sheet pan, preferably in a single layer. Cook for 6 minutes. Rotate and shake the pan and cook for another 6 to 8 minutes, until the carrots are still al dente but soft and can be cut with a fork. Remove from the oven and allow to cool.
2. In a pot, combing the lentils and bay leaf with enough water to cover by 2 inches. Bring to a full boil, then reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 25 to 35 minutes. Remove aromatics, then strain excess liquid. 
3. In a small bowl, combine the vinegar, 3 tablespoons olive oil, mustard, and lemon juice and zest; whisk well. Season to taste with salt and pepper.
4. In a bowl, gently toss the lentils and endive with about three-fourths of the vinaigrette. Check the seasoning and adjust as necessary. Arrange the salad on a serving platter and top with the carrots. Drizzle a little more vinaigrette over the top, sprinkle with parsley and fresh thyme leaves, and dust generously with pepper.