Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Prep the carrots: Toss the carrots with 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika (if using), and a good pinch of salt and pepper. Spread in a single layer on the baking sheet.

Roast until caramelized: Roast for 20–25 minutes, flipping once, until the carrots are tender with browned edges. Set aside to cool slightly.

Cook the lentils: Rinse 1 cup lentils. Add to a pot with 3 cups water and a pinch of salt. Bring to a simmer and cook 18–22 minutes, until just tender but not falling apart. Drain well and let steam dry for a minute.

Make the dressing: In a small bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, 2–3 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon honey or maple, the grated garlic, and a pinch of salt and pepper. Taste and adjust the acidity or sweetness.

Combine the base: In a large bowl, toss the warm lentils with half the dressing. Let them absorb the flavors for a few minutes.

Add the vegetables and herbs: Fold in the roasted carrots, sliced red onion or shallot, and a handful of chopped parsley and/or mint. Add more dressing as needed to lightly coat.

Finish with texture: Sprinkle with toasted nuts or seeds and crumbled feta or goat cheese, if using. Add a final squeeze of lemon and a crack of black pepper.

Serve: Enjoy warm, at room temperature, or chilled. It’s great on its own or alongside grilled chicken, fish, or crusty bread.