Rinse the red lentils and soak them in water. I recommend to soak them at least an hour.
Preheat the oven at 175 C / 350 F.
Chop the head off from the carrots and chop them into about 5 cm (2 inches) sticks. Drizzle them with olive and sprinkle some salt. Toss them to get coated. Spread them on a lined baking sheet and bake them at 175 C / 350 F for 25 - 30 minutes until tender. Remove and set aside.
Meanwhile, let's prepare the red lentils. Drain out the soaking water from the red lentils and get them a rinse. Steam the red lentils with the 120 ml water. I steam them on the stove with my steamer pot for about 20 minutes.
Let the lentils and carrots cool down while we toast the walnuts. Add the walnuts to a skillet over medium-low heat to toast until they smell nutty. Stir them from time to time to avoid burning them.
Once the lentils and carrots are cool, add them to a blender (you can use a food processor as well, but the result might not be smooth as using the blender) along with all other ingredients: toasted walnuts, tahini, lime juice, garlic, coriander, salt, cumin, paprika, and black pepper. Start from low, blend them until smooth. Use a tamper if you have one. If you don't, stop and scrape down the sides as needed.
Taste to adjust by adding more salt or other seasonings. Scoop out and enjoy with anything you like. (I like them with cucumber and celery sticks!)