1-Step 1: Roasting the Carrots Preheat the oven to 400°F and position a rack in the center for even cooking. Toss the 3 large carrots, sliced into thick coins, and 1 large shallot, thinly sliced, with 2 tablespoons olive oil, 1 teaspoon maple syrup or honey, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Spread the mixture evenly on a sheet pan and roast for 25 to 30 minutes, tossing halfway through to ensure the carrots become tender and caramelized.

2-Step 2: Cooking the Lentils While the carrots roast, bring about 4 cups of salted water to a boil in a pot. Add the 1 cup dry French lentils and reduce the heat to a gentle simmer. Cook for 20 to 25 minutes until the lentils are tender but still hold their shape. Once done, drain any excess water and let the lentils cool slightly before moving on.

3-Step 3: Mixing the Lentil Salad In a large bowl, combine the cooked lentils with 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 3 to 4 Medjool dates (pitted and finely chopped), 1/4 cup Castelvetrano olives (pitted and chopped), 1/4 cup salted roasted almonds (chopped, if using), 1/4 cup flat-leaf parsley (finely chopped), and 2 tablespoons fresh mint (chopped). Stir everything together and season with kosher salt to taste for the perfect balance of flavors.

4-Step 4: Serving the Dish To serve, spoon the lentil salad and roasted carrots over a base of hummus. Add a drizzle of olive oil for extra flavor and freshness. This step brings everything together into a hearty, nutritious meal that’s ready in about 45 to 55 minutes total. Remember, the nutritional info highlights how this salad offers fiber, protein, and healthy fats from ingredients like French lentils and nuts.