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Preheat oven to 200C/392F
Drain the lentils well, then add them to a baking tray with baking paper, season with olive oil and salt. Mix to ensure they are coated.
Cut the carrots diagonally in similar size pieces, coat with abundant extra olive oil, salt, pepper, paprika and za'atar. Spread on a baking sheet with baking paper so they don't overlap.
Put both baking trays in the oven and cook for about 30 minutes, stirring the lentils halfway. Cook until the carrots are tender and the lentils are crispy.
In the meantime make the sauce, combine greek style yogurt with tahini, lemon juice and a pinch of salt and mix to combine.
Spread the sauce on a plate, top with the carrots and crispy lentils and some of the oil leftover on the baking sheet from the carrots.