1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.

2: If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.

3: Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and 2 tbsp of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20–25 minutes, giving the carrots a good stir halfway through cooking.

4: Meanwhile, heat the remaining 1 tbsp oil in a sauté pan. Add the onion and cook for 4–5 minutes until it starts to turn brown. Add the celery and garlic and cook for another 2 minutes.

5: Stir in the ras el hanout and cook for 1 minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.

6: Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.