Roast the vegetables: Heat the oven to 425°F. Set out a large sheet pan.

Put the carrot sticks on the sheet pan. Drizzle with 2 tablespoons of the olive oil, sprinkle with about 1/2 teaspoon of the salt and a few grinds of black pepper, and toss until the carrots are coated.

Spread the carrots into a single layer on the sheet pan. Roast them for 15 minutes.

Pull the sheet pan out of the oven. Turn the carrots with a spatula, scatter the sliced shallot over the pan, and drizzle the shallot with 1 tablespoon of the olive oil.

Return the sheet pan to the oven. Roast for 10 to 12 minutes more, until the carrots are tender and browned at the edges and the shallot is soft.

Steam the couscous: While the vegetables roast, pour 1 1/2 cups water into a medium saucepan. Add a pinch of salt and bring the water to a boil over high heat.

Stir the couscous into the boiling water. Cover the saucepan, take it off the heat, and let it stand for 5 minutes.

Uncover the saucepan and fluff the couscous with a fork so the grains separate. Cover loosely to keep it warm.

Warm the lentils: Set a medium skillet over medium heat and add the remaining 1 tablespoon olive oil.

Add the chopped garlic and the ground cumin to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the drained lentils to the skillet along with 1/4 cup water, the remaining 1/2 teaspoon salt, and a few grinds of black pepper. Stir and cook for 3 to 4 minutes, until the lentils are hot.

Add the baby spinach to the skillet. Stir for 1 to 2 minutes, until the leaves wilt into the lentils.