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Peel and chop 1½ pounds of carrots into small bite-size pieces. Boil them in lightly salted water for 20 minutes or until fork tender.
In the meantime, make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon paprika, ¾ teaspoon salt, and ⅛ teaspoon black pepper.
To a large mixing bowl, add boiled carrots while they are still warm, 1 can (15 ounces) of lentils (rinsed and drained), 2 tablespoons of raisins, ¼ cup parsley (chopped), and the dressing.
Toss to combine. Taste and adjust for salt.
Transfer to a serving platter and garnish with 3 tablespoons shaved almonds lightly toasted on a pan.