Zesty Lemon Carrot Salad

1 (8 ounce) package baby carrots

10 mushrooms

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon minced garlic

¼ cup lemon juice

Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.

Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.