Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the sliced carrots with 1 tablespoon of olive oil, the ground cumin, smoked paprika, salt, and pepper until well coated.
Step 3: Spread the carrots in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and slightly charred at the edges.
Step 4: While carrots are roasting, rinse the lentils and place them in a medium saucepan. Cover with 3 cups of water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender but firm. Drain any excess water.
Step 5: In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and maple syrup to create the dressing.
Step 6: While the lentils are still warm, toss them with half of the dressing in a large mixing bowl.
Step 7: Add the roasted carrots, chopped parsley, and the remaining dressing to the lentils. Toss gently to combine.
Step 8: Top with pumpkin seeds and crumbled feta if using. Serve warm or at room temperature.