Place the lentils in a small bowl and cover with cold water. Soak for about 10 minutes, then drain.
Bring a medium pot of water to a boil. Add the lentils and cook until they’re tender but still firm, about 30 minutes.
Drain the lentils, rinse them under cold water, then drain them again and set aside.
Preheat the oven to 375°F.
In a large bowl, toss the pumpkin with 2 tablespoons of olive oil plus the cumin, paprika, and salt.
On a baking sheet lined with parchment paper, arrange the pumpkin in a single layer.
Roast the pumpkin for 20 minutes, then flip the pieces and roast for another 15 minutes or so until tender. Remove from the oven and set aside to cool.
In a small bowl, combine the remaining tablespoon of olive oil and vinegar.
Place your salad greens in a large bowl. Add half of the oil and vinegar mixture and toss well.
Add the lentils, pumpkin, half of the goat cheese, and the remaining oil and vinegar mix. Toss, then season to taste with salt and pepper.
Divide the salad between 8 serving plates, then sprinkle the remaining goat cheese and the mint on top of each serving.