Cookwares

• Saucepan
• Oven
• Mixing bowl

Method

1. 1Step : Preheat the oven to 170°C (gas mark 5-6).
2. 2Step : Cook the lentils in 1 liter of cold water with the bay leaf: count 15 to 20 minutes from boiling.
3. 3Step : Peel the carrots and cut them lengthwise.
4. 4Step : Toss the carrots with the ground cumin, the crushed garlic cloves, and coat with olive oil.
5. 5Step : Season with salt and pepper, and bake for 30 to 40 minutes, stirring regularly.
6. 6Step : Segment the oranges to the flesh over a salad bowl to catch the juice.
7. 7Step : Place the segments in the salad bowl.
8. 8Step : Drain the lentils and add them to the salad bowl.
9. 9Step : Pick the leaves then chop the coriander, and mix with the lentils and oranges.
10. 10Step : Deglaze the carrots with the orange juice, pour the deglazed juice into the salad bowl, and cut the carrots into chunks.
11. 11Step : Season with salt and pepper, and add a drizzle of olive oil.
12. 12Step : Toss all the ingredients together, serve immediately or take it to the office!