Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the sliced carrots with olive oil, cumin, and sea salt. Spread them in a single layer on the baking sheet and roast for 25-30 minutes until tender and browned at the edges.
Step 3: While carrots roast, place lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are tender but still firm. Drain any excess liquid.
Step 4: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Add 1-2 tablespoons of warm water if needed to reach a pourable consistency.
Step 5: In a large mixing bowl, combine the warm lentils, roasted carrots, and arugula. Pour the dressing over the top and toss gently to combine.
Step 6: Sprinkle with toasted pumpkin seeds and serve warm or at room temperature.