Description
- A delicious Roasted Carrot and Lentil Salad with Hummus: tender, spiced roasted carrots, hearty French lentils, and sweet dates served over a creamy hummus base. A healthy, flavor-packed, and filling meal.
Ingredients
Scale
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
- Kosher salt, to taste
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 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:
- Hummus (store-bought or homemade)
- Extra olive oil for drizzling
Instructions
- Roast the Carrots: Preheat oven to 400°F (200°C). Toss sliced carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
- Cook the Lentils: Boil 4 cups of salted water in a pot. Add lentils, reduce to a simmer, and cook for 20–25 minutes, until just tender. Drain and let cool slightly.
- Mix the Lentil Salad: Combine the cooled lentils with olive oil, red wine vinegar, Dijon, dates, olives, almonds (if using), parsley, and mint. Season with salt to taste.
- Serve: Spread a layer of hummus on a plate or shallow bowl. Top with the lentil salad and roasted carrots. Drizzle with olive oil and serve immediately.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salads
- Method: Roasting, Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: ~2–3 fritters with tzatziki
- Calories: ~260 kcal
- Sugar: ~4g
- Sodium: ~480mg
- Fat: ~16g
- Saturated Fat: ~4.5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~2g
- Protein: ~9g
- Cholesterol: ~50mg
Keywords: Lentil Salad, Roasted Carrots, Hummus Salad, Mediterranean Salad, Healthy Salad, Filling Salad, Meal Prep, Roasted Lentils, Carrot Recipe, Vegetarian