Roasted Carrot Red Lentil Dip

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1 lb carrots, peeled and chopped into 1-inch pieces

6 large cloves garlic

5 tablespoons olive oil, divided

1 cup red lentils

2 teaspoons cumin

1 teaspoon coriander

1/2 teaspoon dried ginger

1/8 teaspoon cinnamon

2 tablespoons fresh lemon juice

4 tablespoons tahini

2 tablespoons minced fresh flat-leaf parsley

Salt and pepper

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