Preheat oven to 425°F. Toss carrots with 1 Tbsp. olive oil, and 1/4 tsp. each of the salt and black pepper; spread on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through.
While carrots roast, combine lentils and 3 cups of vegetable broth or salted water in a large pot with a fitted lid over medium-high. Bring to a boil, reduce heat to medium-low, cover and cook for 20 to 30 minutes, until lentils are tender. Drain excess liquid and add kale to pot; toss with lentils, cover and steam (with heat turned off) for 5 minutes, until kale is slightly wilted. Season with 1/4 tsp. salt.
Combine carrot juice, vinegar, harissa, garlic, honey, remaining 1/2 tsp. salt and 1/4 tsp. black pepper in a large glass measuring cup or bowl. Gradually stream in 1/4 cup olive oil while stirring continuously with a whisk. Pour two thirds of dressing into pot of lentils and kale; toss to combine, and transfer to a serving platter or bowl. Top with roasted carrots; drizzle remaining dressing overtop. Garnish with almonds and cheese.