Middle Eastern Carrot and Lentil Salad

Place the lentils in a colander and rinse under cold running water. Place in a saucepan with water to cover and bring to a boil. Reduce to a simmer and cook until al dente, 8-13 minutes. Meanwhile, peel and thinly slice the carrots and add to the lentils 3-4 minutes before they're done.

Peel and finely chop the onions. Heat the oil in a skillet and saute the onion until translucent. Drain the lentils and carrots and transfer to a bowl. Stir in the onions, lemon juice, cumin, oil and chopped mint and season with salt and pepper.