1-Getting started: with roasted carrots lentil salad hummus is straightforward and rewarding, beginning with preheating your oven to 400 degrees Fahrenheit. Position a rack in the center for even heat distribution, then prepare your carrots by slicing 3 large ones into thick coins and thinly slicing 1 large shallot. Toss these 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 until they’re well coated.

2-Spreading and roasting: the mixture on a sheet pan in an even layer and roast for 25-30 minutes, tossing halfway through, until the carrots and shallots are tender and caramelized. This step brings out their natural sweetness and adds a smoky depth that ties the whole dish together. While the veggies roast, you can move on to the lentils for a seamless flow in your cooking process.

3-Cooking lentils: in a separate pot, bring about 4 cups of salted water to a boil. Add 1 cup dry French lentils, reduce the heat to a simmer, and cook for 20-25 minutes until they’re tender but still hold their shape. Once done, drain any excess water and let them cool slightly before stirring in 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 (optional), 1/4 cup flat-leaf parsley finely chopped, and 2 tablespoons fresh mint chopped. Season with kosher salt to taste for a fresh, vibrant salad base.

4-Combining and Serving: After roasting and mixing, it’s time to assemble. Serve the lentils and roasted carrots over hummus, with a drizzle of olive oil for extra flavor. This simple step creates a creamy, hearty dish that’s perfect as a main or side. The total preparation takes about 50 to 60 minutes, making it ideal for busy weeknights.