Pan Roasted Carrots w/ Lentils & Horseradish Cashew Sauce

Pan Roasted  Carrots w/ Lentils & Horseradish Cashew Sauce 

2 bunches tops on carrots, stems reserved for garnish

1 1/2 cups french lentils 

1/2 cup carrot greens, chopped

1 large handful baby spinach

1 handful parsley, chopped

1/2 cup chives, minced

1 shallot, minced

3 tbsp olive oil

salt/pepper to taste

Horseradish Cashew Sauce

1 1/2 cup soaked cashews to 1 1/2 cups water

juice of 1 lemon and zest

2 cloves garlic, minced cone #1

3 tbsp (or more) grated fresh horseradish or bottled. dash of salt

Bring 3 cups of water to a boil.  Add in Lentils- Cook lentils until al dente, nearly 20 minutes. Rinse and set aside. Rinse the carrots & remove stems. Toss with olive oil and salt.  Pan-Roast in a large skillet- (preheat skillet  to medium high heat and in carrots roast on one side until brown  turn over and place lid on turn to low.  Cook until soft through the center (10-15 minutes, depending). Set aside.

blend  together water, cashews and lemon juice. Grate garlic and horseradish root on cone #1. Add a dash of salt then taste. In a large mixing bowl, toss together cooled lentils, olive oil, spinach, parsley, chives, carrot greens, shallot, and salt/pepper. Distribute the lentil salad on a serving platter and top with pan roasted carrots. Drizzle sauce generously over the carrots. Garnish with carrot greens.