Preheat oven to 425°; line 2 rimmed baking pans with nonstick aluminum foil. Prepare lentils as label directs; drain and cool completely. Makes about 1 cup.
In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In large bowl, toss parsnip, 1 tablespoon oil and ¼ teaspoon salt; spread on 1 prepared pan and roast 10 minutes or until lightly browned.
In same large bowl, toss kale, 1 tablespoon oil and ¼ teaspoon salt; stir ½ kale mixture into parsnip mixture. Spread remaining ½ kale mixture on remaining prepared pan. Roast parsnip mixture and kale 10 minutes or until kale is crisp and parsnip is golden brown, stirring once.
In same large bowl, whisk lemon juice, honey, and remaining 2 tablespoons oil and ½ teaspoon salt; fold in apple, lentils, parsnip mixture and kale. Makes about 5 cups.
Sprinkle salad with hemp hearts and walnuts; serve immediately.