Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the sliced carrots with 1 tablespoon of olive oil, 1/2 teaspoon of cumin, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
Step 3: Roast the carrots for 25-30 minutes, tossing halfway through, until they are tender and have caramelized edges.
Step 4: While carrots roast, place lentils in a medium pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but firm.
Step 5: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, the rest of the cumin, and honey to create the dressing for the roasted carrot and lentil salad.
Step 6: Drain the lentils and place them in a large mixing bowl. Toss with half of the dressing while still warm.
Step 7: Add the roasted carrots, fresh parsley, and remaining dressing to the bowl. Gently toss the roasted carrot and lentil salad to combine.
Step 8: Top with toasted pumpkin seeds and crumbled feta if using, and serve warm or at room temperature.