Bring ingredients to room temperature and taste the feta: take the lentils, carrot ribbons, feta and za'atar oil out of the fridge and let sit for 5–10 minutes so flavors are not muted by cold. Tasting the feta now helps you judge final seasoning — feta can be salty, so you may need less added salt later.

Warm the lentils gently: place the 3/4 cup (140 g) cooked lentils in a small pot over medium-low heat with a splash (about 1 tbsp) of water or vegetable broth and a pinch of salt. Stir and warm for 2–3 minutes until steaming through. Warming lentils brings out their earthy aroma and softens them so they meld with the other warm components without falling apart.

Quick-sear the roasted carrot ribbons: heat 1 tsp extra virgin olive oil in a small nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the 1/2 cup (70 g) roasted carrot ribbons and sear 1–2 minutes per side until edges caramelize and ribbons are just tender. Searing concentrates the carrots' natural sugars and adds a caramelized, toasty note that contrasts the lentils.

Wilt the greens: when the lentils are nearly warm, toss the 1 cup (30 g) baby spinach or arugula into the pot with the lentils and remove from heat. Stir for 20–30 seconds — residual heat will gently wilt the greens while keeping their bright color and peppery or tender flavor. This integration creates a cohesive warm salad instead of separate hot and cold elements.

Assemble the bowl: transfer the warm lentils and wilted greens into a shallow bowl. Nestle the seared carrot ribbons on top in a small pile to one side so they stay visible and retain a little texture. Presentation matters: layering components keeps textures distinct and makes the dish look restaurant-quality.

Add feta and seeds: scatter 2 tbsp (30 g) crumbled feta over the bowl and sprinkle 1 tbsp toasted pine nuts or sunflower seeds. The creamy, tangy feta provides a sharp foil to the sweet carrots and earthy lentils, while the seeds add crunch and a toasty, nutty richness.

Drizzle the za'atar olive oil and season: spoon 1 tbsp olive oil mixed with za'atar evenly over the bowl. The za'atar oil brings herbal, citrusy and sesame notes — drizzle it at the end so the aroma is freshest. Finish with the juice of the lemon wedge, 1/4 tsp sea salt (adjust to taste depending on feta), and a grind of black pepper.

Final toss and finish: gently toss one or two times to combine flavors but not so vigorously that you mash the lentils. Taste and adjust: if you want more brightness, add another squeeze of lemon; for heat, a pinch of red pepper flakes works well. Serve immediately while warm so textures and aromas are at their peak.

Optional quick toasts: if your nuts or seeds are not toasted, dry-toast them in a small skillet over medium heat for 2–3 minutes until fragrant and just beginning to color. Toasting seeds unlocks oils and deepens flavor — do this last so they retain crunch.