Preheat oven to 425ºF.

Bring a medium pot of unsalted water to a boil. Add the lentils and cook until al dente, about 20 minutes. Do not salt them while they cook, and do not overcook them. Drain and rinse. Set aside.

Meanwhile, lay the carrot slices out on a sheet pan. Season with ¼ teaspoon kosher salt and drizzle with 1 tablespoon extra virgin olive oil. Transfer them to the preheated oven and roast for 10 minutes until they just begin to soften and brown. Remove from the oven and carefully push the carrots to one side of the sheet pan. Set aside.

As the carrots roast, combine ½ cup extra virgin olive oil with 2 tablespoons maple syrup, 1 tablespoon harissa powder, juice from 1 lemon, ½ teaspoon cayenne powder, and ¼ teaspoon kosher salt. Whisk until smooth. Taste and adjust the seasonings to your preference. Set aside.

Combine the tomato wedges and shallots in a small bowl. Season with ¼ teaspoon kosher salt and toss with 2 tablespoons of the dressing.

Pour the dressed tomatoes next to the carrots on the sheet pan. Transfer to the oven for 10 minutes more. If desired, broil for 2 to 3 minutes until the tops of the tomatoes char. Remove from the oven and set aside.

Transfer the drained lentils to a bowl and season with ¾ teaspoon kosher salt and a pinch of black pepper. Add the minced scallions and parsley. Pour 3 tablespoons of the dressing on the salad and toss to coat.

Spoon the warm carrots and tomatoes on top of the lentils. Drizzle with more dressing.

Spoon the salad into bowls. Serve with the remaining dressing on the side. Enjoy!