Preheat the oven to 400°F. Line a baking pan with parchment paper. Arrange the pumpkin wedges on the pan and drizzle with 3-4 tbs of olive oil. Season with salt and pepper and roast for 30 minutes until golden brown.
- In the meantime, bring a pot of salted water to a boil and cook the lentils until tender.
Make the dressing by whisking the remaining olive oil with the lemon juice, mustard and thyme.
- Arrange the pumpkin wedges on a serving plate, top with the lentils, spinach and onions. Drizzle with the dressing and serve warm.