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Position a rack in the upper third of the oven and preheat to 450 degrees. Line a quarter baking sheet with aluminum foil.
Combine the lentils, the 4 cups of water and ¼ teaspoon salt in a small saucepan over medium-high heat; once the water comes to a boil, reduce the heat to medium-low, partially cover and cook for 15 to 20 minutes, until just tender.
Meanwhile, place the potato wedges in a mixing bowl and toss with half the oil, the onion flakes, a generous pinch of salt and the smoked paprika, until evenly coated. Pour onto the baking sheet with the oil, spread into a single layer and roast for 20 minutes, until fork-tender and crisped.
Drain the lentils in a colander. Return the empty saucepan to the stovetop, over medium heat. Add the tomato paste and cook for 1 minute, stirring, then add the vinegar and remaining 2 tablespoons of oil, stirring until well blended. Remove from the heat.
Add the parsley and red pepper to the saucepan, along with the drained lentils and toss to coat evenly. Taste, and add salt, as needed.
Divide the salad greens among plates. Spoon the lentil salad over each portion. Arrange the roasted potato wedges on the salad, then drizzle them and the greens with pan juices.