Carrots rarely get to be the star of the show, but their flavor is fantastic in this dish. The lentils give the dish some body, but the curry powder-carrot combination makes it delicious.
The most crucial elements of this recipe are the brown sugar and the lemon juice. The sugar caramelizes slightly and brings out the sweetness in the carrots, and the acid from the lemon juice helps all the flavors pop. This would be a great side dish to serve with almost any cut of meat, but would work best with a nice steak or lamb cut.