Add cut carrots to a baking tray, drizzle with oil, and season with paprika, coriander, garlic, salt, and pepper. Roast for 15-20 minutes or until tender.
Meanwhile make the dressing: combine lemon juice, maple syrup, dijon mustard, and olive oil.
Divide arugula, roasted carrots, lentils, and pumpkin seeds into two bowls.