Place rinsed lentils in a medium saucepan with 2.5 cups water and the bay leaf. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered 18–22 minutes until lentils are tender but hold shape. Add 1/2 tsp salt in the last 5 minutes of cooking. Drain any excess water and discard bay leaf. Set lentils aside to cool slightly.

Cumin Roasted Carrots

Roast carrots

Preheat oven to 425°F (220°C). Toss carrots with 2 tbs olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, turning once halfway, until tender and slightly caramelized at edges. Remove from oven and let cool slightly.

Naan Croutons

Make croutons

Preheat oven to 400°F (200°C) or use the same oven if carrots are done. Tear naan into bite-sized pieces. Toss with 1 tbs olive oil, 1/2 tsp garam masala and 1/4 tsp salt. Spread on a baking sheet and bake 8–10 minutes, stirring once, until crisp and golden. Alternatively, pan-toast in a skillet over medium heat 6–8 minutes, pressing occasionally, until crunchy. Cool.

Masala Dressing

Mix dressing

In a bowl, whisk together 1/2 cup vegan yogurt, 1 tbs olive oil, 2 tbs lemon juice, 1 tsp maple syrup, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, 1/2 tsp salt and 1/4 tsp black pepper. Add 1–2 tbs water to reach a pourable consistency. Taste and adjust acidity or seasoning as desired.

Greens & Assembly

Prepare greens

In a large bowl, combine 4 cups baby spinach, 3 cups chopped romaine, 1 cup torn fresh mint, 1 cup diced cucumber and optional cherry tomatoes.

Assemble salad

Add warm (or cooled) lentils and roasted carrots to the greens. Drizzle about half of the masala dressing over the salad and toss gently to coat. Add naan croutons, toasted nuts and cilantro; toss lightly. Add more dressing to taste.

Finish & serve

Season with additional salt and pepper to taste. Serve with lemon wedges on the side for squeezing. Serve immediately so naan croutons stay crisp.