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Roasted Carrots and Lentil Salad with Hummus

Roasted Carrots and Lentil Salad with Hummus
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Indulge in the vibrant and healthful Roasted Carrots and Lentil Salad with Hummus, a delightful dish that combines roasted carrots’ natural sweetness with the earthy flavors of lentils. This easy-to-make salad is not only visually appealing but also packed with essential nutrients, making it an ideal choice for a nutritious lunch or dinner.

Ingredients

Scale
  • 3 large carrots
  • 1 large shallot
  • 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 red apple 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

  1. Preheat the oven to 400°F (200°C).
  2. Toss sliced carrots and shallots with olive oil, maple syrup, smoked paprika, salt, and spices in a mixing bowl. Spread evenly on a baking sheet.
  3. Roast in the oven for 25-30 minutes until tender and caramelized, tossing halfway through.
  4. Meanwhile, cook lentils in salted boiling water for 20-25 minutes until tender. Drain excess water.
  5. Combine cooked lentils with olive oil, vinegar, mustard, chopped dates, olives, parsley, mint, and season to taste.
  6. Serve lentil mixture over hummus topped with roasted carrots.

Nutrition

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