Preheat your oven to 200°C (392°F).
In a pot, bring about 1 liter of salted water to a boil. Add the lentils and cook for 20-25 minutes until tender but firm. Drain and set aside.
While the lentils are cooking, place the diced pumpkin on a baking tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20 minutes or until golden and soft. Remove from the oven and set aside to cool slightly.
In the same baking tray, arrange the asparagus pieces. Drizzle with remaining olive oil, sprinkle with salt, and roast alongside the pumpkin for the last 10 minutes, or until tender yet crisp.
In a mixing bowl, combine the cooked lentils, roasted pumpkin, and asparagus. Add minced garlic, smoked paprika, and mix gently to combine.
Place arugula in a large serving bowl and top with the lentil mixture. Garnish with fresh parsley and serve with lemon wedges on the side.
For added flavor, consider sprinkling crumbled feta cheese and pumpkin seeds on top just before serving.
