Preheat the oven to 400°F (200°C).

Toss sliced carrots and shallots with olive oil, maple syrup, smoked paprika, ground cumin, cinnamon, and kosher salt.

Spread the vegetables on a baking sheet lined with parchment paper and roast for 25-30 minutes.

While the vegetables are roasting, combine salted water in a pot and bring to a boil.

Add rinsed French lentils, reduce to a simmer, and cook for 20-25 minutes until tender.

Let the cooked lentils cool slightly, then mix in red wine vinegar, Dijon mustard, Medjool dates, olives, almonds, parsley, and mint.

Create a bed of hummus on each plate, layer the lentil mixture and top with roasted carrots and shallots.

Drizzle with olive oil for added richness.