• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, trim and thinly slice scallions, separating whites from greens. Drain and rinse lentils.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites. Cook, stirring, until fragrant, 30 seconds. • Add lentils, stock concentrate, red pepper crema, chili powder, and 2 TBSP water (4 TBSP for 4 servings); stir until combined. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through, 6-8 minutes. TIP: If lentils seem too soupy, increase the heat under the pot and cook until thickened to your liking.

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (If pork begins to brown too quickly, lower heat.) Turn off heat; transfer to a plate. Wipe out pan. Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.

• Stir crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) into pot with lentils. Taste and season with salt and pepper if desired.

• Heat pan used for pork over medium heat; add 1⁄4 cup water, jam, and 1 TBSP butter (1⁄2 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 1-2 minutes.

• Thinly slice pork crosswise. • Divide pork, creamed lentils, and carrots between plates in separate sections. Spoon pepper jam sauce over pork; sprinkle with scallion greens. Serve. Thinly slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.