Heat oven to 425.
Peel the carrots and top and tail them. Slice them lengthwise either into halves or quarters, depending upon how big they are.
Place in a large bowl and toss with salt and pepper and 1 tbsp of olive oil.
Place on a large sheet pan and roast in the oven, tossing occasionally, until they are caramelized in places, and cooked through.
In the bowl you used earlier, place the vinegar and the remaining EVOO and whisk together. Then add the carrots back in and toss.
Place the carrots on a large, pretty plate, and sprinkle over the lentils and the cranberries and toss everything well together.
Garnish with the crumbled feta, fresh herbs and then drizzle over the pomegranate molasses.