1-First Step: Preheat your oven to 400°F (200°C). Slice the 3 large carrots into thick coins and thinly slice 1 large shallot, then toss them with 2 tablespoons olive oil, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning halfway for even cooking.

2-Second Step: While the carrots roast, rinse 1 cup dry French lentils and simmer them in salted water for 20-25 minutes until tender but firm. Drain the lentils and mix in a bowl with 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 3-4 chopped Medjool dates, 1/4 cup chopped Castelvetrano olives, 1/4 cup chopped salted roasted almonds, 1/4 cup finely chopped flat-leaf parsley, and 2 tablespoons chopped fresh mint. Season with additional kosher salt to taste.

3-Third Step: Once everything is ready, layer the lentil mixture and roasted vegetables over a base of hummus. For added flair, drizzle with a bit of olive oil and garnish with extra fresh mint. This roasted carrot lentil salad recipe shines when served warm, offering a perfect balance of textures and flavors.