Roasted Carrots and Lentil Salad with Hummus Recipe
Introduction
This Roasted Carrots and Lentil Salad with Hummus is a vibrant and nourishing dish perfect for a light lunch or a satisfying side. The tender, spiced carrots and hearty lentils combine beautifully with fresh herbs and a creamy hummus base. It’s easy to prepare and full of bold flavors that will brighten up any meal.
Ingredients
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 2 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup dry French lentils
- Kosher salt, to taste
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3-4 medjool dates, pitted and finely chopped
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/4 cup salted, roasted almonds, chopped (optional)
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chopped
- Hummus, to serve
Instructions
- Step 1: Preheat the oven to 400° F and position a rack in the center.
- Step 2: Toss the carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread them in an even layer on a sheet pan.
- Step 3: Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
- Step 4: While the carrots roast, bring about 4 cups of salted water to a boil. Add the dry lentils and reduce the heat to a simmer.
- Step 5: Cook the lentils for 20-25 minutes until tender but not mushy. Drain the excess water and allow lentils to cool slightly.
- Step 6: Stir in olive oil, red wine vinegar, Dijon mustard, chopped dates, olives, almonds (if using), parsley, and mint. Season with kosher salt to taste.
- Step 7: To serve, spread a layer of hummus on each plate, then top with the lentil salad and roasted carrots. Drizzle with a little olive oil if desired.
Tips & Variations
- Swap medjool dates for dried apricots or raisins if you prefer a different sweetness.
- Use green or brown lentils if French lentils aren’t available, but adjust cooking time as needed.
- Add a squeeze of fresh lemon juice to the lentil salad for extra brightness.
- For a nut-free version, omit the almonds or replace with toasted pumpkin seeds.
Storage
Store the roasted carrots and lentil salad separately in airtight containers in the refrigerator for up to 3 days. Reheat carrots gently in a warm oven or microwave before serving. Lentil salad is best served chilled or at room temperature. Keep hummus refrigerated and consume within its use-by date.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dry?
Yes, canned lentils can be used to save time. Rinse and drain them well, then mix directly with the salad ingredients. You may want to reduce or omit added salt, as canned lentils can be salty.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well in the fridge for a few days, making it ideal for meal prep. Keep the hummus separate until ready to serve to maintain texture and freshness.
Print
Roasted Carrots and Lentil Salad with Hummus Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Roasted Carrots and Lentil Salad served over creamy hummus, featuring tender, caramelized carrots infused with warm spices, perfectly cooked French lentils mixed with zesty herbs, olives, and dates, creating a delightful balance of flavors and textures.
Ingredients
Roasted Carrots
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 2 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
Lentil Salad
- 1 cup dry French lentils
- Kosher salt, to taste
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3–4 medjool dates, pitted and finely chopped
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/4 cup salted, roasted almonds, chopped (optional)
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chopped
To Serve
- Hummus, to serve
Instructions
- Preheat Oven: Preheat your oven to 400° F and position the rack in the center to ensure even roasting.
- Prepare Carrots and Shallots: Toss the sliced carrots and thinly sliced shallots with olive oil, maple syrup or honey, smoked paprika, ground cumin, cinnamon, and kosher salt until they are evenly coated.
- Roast Carrots: Spread the carrot and shallot mixture in an even layer on a sheet pan. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
- Cook Lentils: Bring about 4 cups of salted water to a boil in a saucepan. Add the dry French lentils, reduce the heat to a simmer, and cook for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water.
- Mix Lentil Salad: Allow the lentils to cool slightly. Stir in olive oil, red wine vinegar, Dijon mustard, chopped medjool dates, chopped castelvetrano olives, chopped roasted almonds (if using), flat-leaf parsley, and fresh mint. Season with kosher salt to taste and mix gently.
- Assemble and Serve: Spread a generous amount of hummus on individual plates, top with the lentil salad, and then the roasted carrots and shallots. Finish with a drizzle of olive oil for added richness.
Notes
- For a vegan version, use maple syrup instead of honey.
- Be careful not to overcook the lentils; they should be tender but hold their shape.
- Castelvetrano olives add a delicate flavor, but you can substitute with green olives if unavailable.
- To save time, lentils can be cooked a day ahead and refrigerated.
- Adjust the amount of spices on the carrots to suit your taste preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted carrots salad, lentil salad, hummus salad, Mediterranean vegetarian salad, healthy lentil recipe, spiced roasted carrots, easy vegetarian meals
