Rinse lentils in a fine-mesh sieve under cold water until the water runs clear.
Transfer lentils to a small saucepan with 1.5 cups of water, cover, and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 10 to 15 minutes or until the red lentils are tender and the water is absorbed.
While lentils are cooking, toss carrots with coconut oil, cumin, salt, and pepper and transfer to baking sheet. Bake for 20 to 25 minutes.
Transfer cooked lentils to a food processor, add additional hummus ingredients and blend.
If the hummus becomes too thick, scrape the sides and add 2 tablespoons of water.
Taste and adjust the seasoning if needed.
Hummus can be stored in the refrigerator for up to 3 days.
Wash kale and remove leaves from stems.
Roughly chop kale leaves and transfer to a mixing bowl.
Add olive oil and vinegar to mixing bowl and massage the kale with your hands until the leaves become tender.
Transfer hummus and salad to a plate, top with carrots and diced red onion and spice blend.