Preheat oven to 350F and line a baking trey with baking paper.
Place the sliced carrots on the lined baking trey and drizzle olive oil on top. Season with salt, smoked paprika and dried thyme and use two spoons to combine until the carrots are fully coated in oil and seasoning.
Bake the carrots in the middle of the oven for 25-30 minutes, flipping them over halfway through.
Next, heat olive oil in a pan and add the spinach. Place a lid over the pan and let the spinach wilt while stirring occasionally. Once the spinach is heated through, add the finely chopped garlic, salt and ground nutmeg and stir together to combine. Let the spinach cook together with the garlic for 2-3 minutes before removing from the heat and setting aside.Once the carrots are cooked and starting to become lightly golden and crispy remove from the oven and set aside. Get out a large plate or salad bowl and place the spinach/garlic at the bottom. Top with the cooked and drained lentils before adding the oven roasted carrots. Finally top with chopped roasted almonds and drizzle with sweet and sour chili sauce. Serve and enjoy.