Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
Put the lentils
in a medium saucepan
and cover by two inches with cold water. Bring to a boil, reduce to a simmer
and cook until tender, about 20 minutes. Drain
Meanwhile, toss the carrots and fennel
with 2 teaspoons of the oil and sprinkle with salt and pepper on the prepared baking sheet. Roast
until tender and golden brown, about 25 minutes.
Add the cilantro
, parsley, vinegar, remaining 1/4 cup oil and some salt and pepper to a food processor
until blended. Combine the lentils, roasted vegetables and dressing
together in a large bowl. Serve warm or chilled.