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Delicious Roasted Carrots and Lentil Salad with Hummus

Delicious Roasted Carrots and Lentil Salad with Hummus Recipe

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If you’re in search of a vibrant and nutritious dish that effortlessly enhances any meal, the Delicious Roasted Carrots and Lentil Salad with Hummus is your answer. This colorful salad combines tender roasted carrots and hearty lentils, all enveloped in creamy hummus for an unforgettable taste experience. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also packed with essential nutrients. With its versatility, you can enjoy it as a light lunch or as a delightful side dish to complement your favorite protein.

Ingredients

Scale
  • 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
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 cup dry French lentils
  • 34 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, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). In a mixing bowl, combine sliced carrots and shallots with olive oil, maple syrup (or honey), smoked paprika, ground cumin, cinnamon, and kosher salt. Toss until evenly coated.
  2. Spread the carrots and shallots on a baking sheet and roast for about 25 minutes until caramelized.
  3. Meanwhile, rinse lentils under cold water. In a pot, bring two cups of water to boil. Add lentils, reduce heat to low, and simmer uncovered for 20-25 minutes until tender.
  4. In a large bowl, combine roasted vegetables with cooked lentils, apple cider vinegar, Dijon mustard, chopped dates, olives (if using), parsley, and mint. Mix gently.
  5. Serve on plates with generous dollops of hummus.

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