Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

French green lentils, rinsed and picked over

small yellow onion, quartered

large bay leaf

fine sea salt

freshly ground black pepper

bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths

bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into ½-inch slices (if large)

olive oil, more as needed

plain full-fat yogurt

large clove garlic, put through a press or minced

fresh lemon juice, more as needed

parsley, chopped, plus more for garnish

dill, chopped, plus more for garnish

~4 ounces feta cheese, crumbled

toasted almonds, coarsely chopped if whole