Preheat your oven to 450F or 425F convection. Line a baking sheet with parchment paper.
In a medium pot, add the lentils and enough water to cover by at least 2-inches. Bring the water to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the lentils are tender, but not mushy. Depending on how fresh/old your lentils are, they will cook a lot faster or slower, so keep an eye on them and taste as you go. Drain the lentils and set aside.
Add carrots, cauliflower, 2 tablespoons olive oil, and ½ teaspoon salt to the baking sheet and toss to coat. Spread into an even layer and bake for 20 minutes or until crisp tender and charred in spots.
In a large bowl, whisk together the remaining ¼ cup oil, vinegar, remaining 1 teaspoon salt, pepper, and garlic. Add the warm lentils and toss to coat. Add the herbs, cheese, and roasted veggies and toss to combine. Taste the salad and add more salt or vinegar if it tastes like it needs something.
Serve topped with plenty of nuts, pickled red onion, and a side of buttered toast if you’d like.