Deliciously Easy Roasted Carrot & Lentil Salad with Hummus: A Flavor-Packed Meal

Roasted Carrot and Lentil Salad is a delicious, wholesome, and incredibly satisfying meal that brings together rich, earthy flavors and contrasting textures. Imagine tender, caramelized carrots, spiced with smoked paprika and cumin, mingling with hearty French lentils, sweet dates, and briny olives. This incredible combination is served over a creamy bed of hummus, creating a flavorful and filling dish that works beautifully as a main course, a side, or a meal prep favorite.

This recipe celebrates the art of flavor layering, from the warm spices on the carrots to the bright dressing on the lentils. It proves that a healthy, plant-based meal can be both simple to prepare and utterly delicious, making it a fantastic addition to any dinner table. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Wholesome & Filling	Packed with hearty lentils and vegetables for a satisfying meal.
Incredible Flavors	Combines sweet, savory, smoky, and tangy notes in every bite.
Meal Prep Friendly	Components can be made ahead of time for quick assembly.
Textural Delight	A harmonious blend of tender carrots, chewy lentils, and crunchy almonds.
Naturally Healthy	A plant-based, nutrient-rich dish that’s a delight to eat.

An Overview of Flavors and Textures

The Roasted Carrot and Lentil Salad with Hummus is a masterpiece of fresh, wholesome flavors and satisfying textures.

The roasted carrots are the star, becoming beautifully caramelized and tender, their natural sweetness intensified by a touch of maple syrup and elevated by the warm, smoky notes of paprika and cumin. This provides a comforting, savory-sweet element.

The French lentils cook to a firm yet tender bite, offering an earthy, robust flavor that provides a hearty foundation for the salad. This is complemented by the rich, briny taste of castelvetrano olives and the delightful chew of finely chopped medjool dates. A bright dressing of olive oil, red wine vinegar, and Dijon mustard coats the lentils, adding a zesty tang.

All of these components are served over a generous spread of creamy hummus, which provides a smooth, rich base. A final sprinkling of toasted almonds adds a welcome crunch, while fresh parsley and mint contribute a vibrant, herbal freshness, ensuring this Roasted Carrot and Lentil Salad is a truly multi-layered experience.

The Star of the Show: The Spiced Roasted Carrots

While the hearty lentils are central to the salad’s body, the true defining characteristic and “star” of this Roasted Carrot and Lentil Salad are the spiced roasted carrots. This simple step transforms humble carrots into a flavor-packed revelation. When roasted with a warm blend of smoked paprika, cumin, and cinnamon, their natural sugars caramelize, intensifying their sweetness and creating a tender, almost jammy texture. The smoky notes from the paprika add a complex depth that perfectly complements the earthy lentils and the bright dressing. This transformation elevates a common vegetable into a rich, savory-sweet component that provides the perfect contrast to the other ingredients, making the entire salad feel gourmet and special.

How to Make Your Roasted Carrot and Lentil Salad with Hummus

This salad is easy to make and involves two main components cooked in parallel: the roasted carrots and the cooked lentils. The key is to manage your time and ensure each component is seasoned perfectly.

Prep Time: 15 minutes Cook Time: 50 minutes (for carrots and lentils) Total Time: Approximately 1 hour Servings: 4 Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
For the 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
	¼ tsp	Cinnamon
	½ tsp	Kosher salt
For the Lentil Salad:	1 cup	Dry French lentils	Rinsed
	To taste	Kosher salt	For seasoning water and salad
	2 tbsp	Olive oil	For the dressing
	2 tbsp	Red wine vinegar	For the dressing
	1 tsp	Dijon mustard	For the dressing
	3–4	Medjool dates	Pitted & finely chopped
	¼ cup	Castelvetrano olives	Pitted & chopped
	¼ cup	Salted roasted almonds, chopped	Optional
	¼ cup	Flat-leaf parsley, finely chopped
	2 tbsp	Fresh mint, chopped
For Serving:	As needed	Hummus	Store-bought or homemade
	As needed	Extra olive oil	For drizzling

Instructions

1. Roast the Carrots: Preheat your oven to 400°F (200°C). In a medium bowl, toss the sliced carrots and shallots with 2 tablespoons of olive oil, the maple syrup or honey, smoked paprika, ground cumin, cinnamon, and ½ teaspoon of kosher salt until everything is evenly coated. Spread the mixture on a single layer on a baking sheet. Roast for 25–30 minutes, flipping the vegetables halfway through, until the carrots are caramelized and tender.
2. Cook the Lentils: While the carrots are roasting, bring 4 cups of salted water to a boil in a pot. Add the dry French lentils, reduce the heat to a simmer, and cook for 20–25 minutes, or until the lentils are just tender but still hold their shape. Drain the cooked lentils in a fine-mesh sieve and let them cool slightly.
3. Mix the Lentil Salad: In a large bowl, combine the cooled lentils with 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, the finely chopped dates, chopped olives, chopped salted roasted almonds (if using), finely chopped parsley, and fresh mint. Toss everything together to combine. Season with kosher salt to taste.
4. Serve: To serve, spread a generous layer of hummus on the bottom of a large plate or shallow bowl. Spoon the lentil salad mixture on top of the hummus, and then artfully arrange the roasted carrots and shallots over the salad. Drizzle with a little extra olive oil for a finishing touch and serve immediately. This salad is also delicious at room temperature.

Expert Tips for Your Lentil Salad

Category	Tip
Lentil Texture	Be careful not to overcook the lentils; they should be tender but not mushy, as they provide a crucial bite.
Carrot Flavor	Roasting the carrots at a high temperature caramelizes their natural sugars, intensifying their sweetness and flavor.
Date Prep	Finely chop the dates. Their small size allows their sweetness to distribute evenly throughout the salad without overpowering.
Dressing Balance	Taste the dressing before adding it to the salad. Adjust the red wine vinegar or Dijon mustard for your preferred tang.
Make Ahead	The roasted carrots and lentil salad can be made ahead and stored separately in the fridge. Assemble just before serving.

Conclusion: Your Deliciously Easy Mediterranean Meal

The Roasted Carrot and Lentil Salad with Hummus is a true delight—a fresh, filling, and flavorful meal that perfectly balances earthy, savory, and sweet notes. With its beautifully caramelized carrots, tender lentils, and a creamy hummus base, it’s a dish that’s both wholesome and incredibly delicious. This Roasted Carrot and Lentil Salad works wonderfully as a main course, a side dish, or a staple for your meal prep, proving that great flavor can be found in simple, healthy ingredients.

Frequently Asked Questions (FAQ)

Can I use a different type of lentil? Yes, you can substitute French lentils with brown lentils. However, brown lentils cook faster and may become mushy if overcooked, so be sure to check them for doneness.

What other vegetables can I add? This salad is very flexible. You can add roasted cauliflower florets, bell peppers, or even roasted chickpeas for extra protein and crunch.

Can I make a homemade hummus? Yes, homemade hummus is a fantastic option. You can find many simple recipes online that typically use chickpeas, tahini, lemon juice, and olive oil.

How should I store leftovers? Store the lentil and carrot components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble the salad with hummus just before serving for the best texture.

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