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Roasted Carrot and Lentil Salad with Hummus

Delicious Roasted Carrot and Lentil Salad with Hummus Recipe

Savor the vibrant flavors of this Roasted Carrot and Lentil Salad with Hummus, a nutritious and delicious plant-based treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 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
  • 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

Equipment

  • Oven
  • sheet pan
  • Cooking pot

Method
 

Cooking Instructions
  1. Preheat the oven to 400° F and position a rack in the center.
  2. Toss the carrots and shallots with olive oil, maple syrup, spices, and salt. Spread in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized.
  3. To make the lentils, bring about 4 cups of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but not yet mushy. Drain excess water.
  4. Allow the lentils to cool slightly before stirring in the remaining ingredients. Season with kosher salt to taste.
  5. Serve the lentils and roasted carrots over hummus with a drizzle of olive oil.

Nutrition

Serving: 1cup

Notes

Feel free to customize this salad by adding chickpeas or quinoa as a substitute for lentils, and try different herbs or cheeses based on your preferences.

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