Add about 1.5 inches of water to a saucepan and bring it to a boil. Place a steamer basket on top.

While the water is heating, peel the carrots, trim the ends, and slice them on a diagonal.

Once the water is boiling, add the carrots to the steamer basket, cover, and steam for 5–6 minutes until just tender.

In a medium saucepan, heat the olive oil over medium heat. Once hot, add the steamed carrots and sauté for about 4 minutes.

Stir in the finely sliced red onion and corn, season with salt, and cook for another 3 minutes until the onion is translucent.

In a large mixing bowl, combine the chopped kale, warm veggies, lentils, crumbled feta, and chopped almonds. Squeeze lemon juice over and toss to combine.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm.