In large saucepan, place lentils with 4 cups water. Bring water to a boil; reduce heat to medium-low and simmer, covered, until lentils are tender, about 20 minutes.

Preheat oven to 425 F. Slice parsnips into French fry-sized strips. Toss parsnip strips with avocado or grapeseed oil, thyme, and salt. Spread out on rimmed baking sheet and roast for 20 minutes, until golden brown, flipping parsnips halfway.

To serve, spread hummus on large serving platter and top with parsnip fries, lentils, tomato, cucumber, red onion, feta, and parsley. Drizzle on balsamic vinegar and olive oil.