I have daydreams of owning a casual lunch spot with cases full of fresh, tasty salads and light entrees. Big white bowls would be filled with colorful seasonal salads that people could order to go or eat with a friend while enjoying a foamy cappuccino. There would be lots of exposed brick, plants, excellent coffee drinks, and servers who enjoyed being there, and we'd close on Sundays. I really can see every element of the Sprouted Kitchen Cafe in my mind-it's kind of ridiculous-but the first image that always comes to mind is the big bowls of salad. This colorful, crunchy dish, starring orange, red, and purple carrots, is something that would be served in that place. Getting out of the rut of thinking that salads must be made out of greens exclusively, this carrotfocused recipe makes an excellent side to sandwiches. You could make it an entree by doubling the amount of lentils and adding some sturdy greens to fill it out. I have a sprout man at my farmers' market, and I know that some stores carry broccoli sprouts. If they are hard to come by where you are, you could use mache, a very tender green, in its place. Try to find carrots that are on the larger side; they are easier to shave into strips.