Add about 1.5 inches of water to a saucepan, bringing it to a boil. Place a steamer basket on top. Peel the carrots, trim the ends, and slice them diagonally. Once the water is boiling, add the carrots to the steamer basket, cover, and steam for about 5-6 minutes until just tender.

In a medium saucepan, heat 2 tablespoons of extra-virgin olive oil on medium heat. Once warm, add the steamed carrots to the pan. Sauté for about 4 minutes until they start to turn golden brown. Stir in the sliced red onion and corn kernels, seasoning with salt. Cook for another 3 minutes or until the onion is softened and fragrant.

In a large mixing bowl, add the wilted curly kale, warm veggies, drained lentils, crumbled feta cheese, and chopped almonds. Squeeze the fresh juice of one lemon over the mixture and toss everything together gently until well-coated.

Taste and adjust seasoning with more salt or black pepper as preferred.

Serve warm, or refrigerate for up to a few days if preferred cold.