In a large pot, add lentils and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and let cool.

While lentils are cooking, prepare the dressing.

In a mixing bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and pepper until well combined.

In a large mixing bowl, combine cooked lentils, grated carrots, parsley, and red bell pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.