Rinse lentils under cold water until the water runs clear. In a medium pot, combine lentils and 3 cups of water, then bring to a boil. Reduce heat and cook for 18 to 20 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and sliced carrots, stirring occasionally. Sauté for 6 to 8 minutes until onions are translucent.

Add minced garlic, ground cumin, smoked paprika, and ground coriander. Allow to bloom for about 1 minute until fragrant.

Gently fold in the cooked lentils and drained chickpeas. Heat through on low for 2 to 3 minutes.

In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard. Optionally add honey or maple syrup and season with salt and pepper.

Pour the dressing over the lentil and chickpea mixture. Toss together to combine. Garnish with fresh parsley and additional smoked paprika.