Peel the carrots with a potato peeler - if very large cut into halves or quarters. Place them on a tray lined with baking paper and drizzle with olive oil, salt and pepper Bake in a preheated oven at 180°C for 25-30 minutes, turning them over.
Sprinkle with cumin, a pinch of cinnamon and sweet paprika.
Prepare the Parmigiano waters: cut out baking paper square and place a tablespoon of Parmigiano Reggiano cheese in the middle of each one.
Using the back of a spoon press the cheese into a circle and place one sheet of paper at a time in the microwave oven and heat at maximum power setting for 1 minute, just until the Parmigiano Reggiano cheese starts to melt.
Take them out and let them cool. Gently peel off the baking paper.
Heat the oil in a pan with the garlic, cook until golden and then remove it. Add the lentils and thyme and cook them for a few minutes. Adjust the seasoning.
Place a layer of lentils in a serving dish, arrange the carrots on top and serve with the Parmigiano Reggiano cheese slivers, the almonds roasted in a pan with no fat and the thyme.