Preheat the oven to 400? F and position a rack in the center.

Toss the carrots and shallots with olive oil, maple syrup, spices, and salt. Spread in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized.

Bring about 4 cups of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes or until tender but not mushy. Drain excess water.

Allow the lentils to cool slightly before stirring in red wine vinegar, Dijon mustard, dates, olives, almonds, parsley, and mint. Season with kosher salt to taste.

Serve the lentils and roasted carrots over hummus with a drizzle of olive oil.