Bring the broth to a simmer and add the beans. Cover and simmer for 20 to 30 minutes, until tender.
Heat up the olive oil in a large sauté pan over medium heat. Add the carrots, garlic, leeks, celery and ras el-hanout and saute until the carrots are just soft (about 20 minutes).
Add the lentils to the vegetables and sauté another five minutes to allow the lentils to absorb the flavors. Add the balsamic vinegar.
Warm up the roasted balsamic tomatoes if they were make in advance.
Spoon the lentils/vegetable mixture onto a serving platter and top with the roasted tomatoes.
Mix the parsley and mint together and sprinkle on top. Finish with a pinch of salt flakes.