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In a large saucepan, combine the lentils, ½ teaspoon each salt and pepper and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain in a colander and cool for about 10 minutes.
In a large bowl, whisk together the oil, lemon juice, honey, harissa, cumin and ¼ teaspoon each salt and pepper. Add the warm lentils, carrots, raisins and parsley; toss to combine. Taste and season with salt and pepper. Serve sprinkled with the almonds.