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Cook the lentils: In a medium pot, combine lentils and broth (or water). Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
Roast the veggies: Preheat oven to 400°F (200°C). Toss carrots, parsnips, and onion in olive oil, paprika, cumin, salt & pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and golden.
Make the dressing: Whisk olive oil, vinegar, Dijon, garlic, salt, and pepper together in a small bowl.
Assemble the salad: In a large bowl, combine lentils, roasted veggies, crumbled feta, toasted pine nuts, and parsley. Drizzle with dressing and toss gently.