Warm Lentil and Root Vegetable Salad with Coconut Tzatziki

Ingredients

• 1 cup French green lentils, picked over
• Fine Himalayan pink salt
• Pepper
• 1 1/2 pounds medium multicolored carrots, cut on a bias into 2-inch pieces
• 1 1/2 pounds medium parsnips, halved lengthwise and cut into 2-inch pieces
• 2 1/4 teaspoons ground cumin
• 2 1/4 teaspoons ground coriander
• 1/2 teaspoon ancho chile powder
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 3/4 cup chopped mint, plus torn leaves for garnish
• 3/4 cup chopped cilantro, plus leaves for garnish

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