Cook the carrots

• Chop the carrots into small chunks.
• Boil them in a pot with lightly salted water until tender.

Make the cumin dressing

• In a bowl, combine the olive oil, mustard, lemon juice, crushed garlic, ground cumin, paprika, salt, black pepper and red pepper flakes.
• Stir until well combined.

Assemble the salad

• Drain the carrots and add them to a mixing bowl with the lentils, raisins and chopped parsley.
• Drizzle with the cumin dressing and toss while the carrots are still warm.

Serve

• Transfer the salad onto a serving platter.
• Sprinkle with the toasted shaved almonds.