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Preheat oven to 425°F (220°C). Peel and chop 1½ pounds carrots into bite-size pieces. Toss with a drizzle of olive oil, a pinch of salt, some pepper, 1 teaspoon of honey, and ½ teaspoon paprika. Spread on a baking tray and roast at 425°F (220°C) for about 30 minutes, until soft and lightly browned.
In a large bowl, whisk together 3 to 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon honey, 1 small clove garlic (grated), ¾ teaspoon paprika, ¾ teaspoon salt, and pepper. Drain and rinse 1 can lentils well, shake off extra water, and mix them into the dressing so they absorb the flavor. Set aside while carrots roast.
Add the warm carrots to the dressed lentils. Stir in ¼ cup parsley (chopped) and 2 tablespoons raisins, mixing well so everything is evenly coated.
Spoon the salad onto a platter and top with 3 tablespoons shaved almonds or walnuts for crunch. Serve warm, at room temperature, or chilled.