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