Roasted Carrots and Lentil Salad with Hummus - Warm Mediterranean Bowl - Zest Plate

Ingredients

• 3 large carrots, sliced into thick coins
• 1 large shallot, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon maple syrup or honey
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1 cup dry French lentils
• Kosher salt
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 3-4 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
• 2 tablespoons fresh mint, chopped
• Hummus