If you’re craving a dish that’s bursting with vibrant colors, textures, and flavors, Roasted Carrots and Lentil Salad with Hummus Recipe is your new go-to! This wholesome creation balances the sweetness of roasted carrots and dates, the earthiness of lentils, and the creamy indulgence of hummus for a harmonious and satisfying meal.
Why You’ll Love This Recipe
- Bursting with Flavor: The perfect combination of sweet, smoky, tangy, and fresh notes that make every bite exciting.
- Nutritious & Filling: High in plant-based protein and fiber, keeping you energized and satisfied for hours.
- Easy to Put Together: Simple ingredients and straightforward steps make it a breeze to prepare.
- Versatile for Every Occasion: Whether it’s a casual lunch or a side for dinner, this salad fits beautifully.
Ingredients You’ll Need
The magic of the Roasted Carrots and Lentil Salad with Hummus Recipe lies in its simplicity and the way each ingredient contributes perfectly to flavor, texture, or visual appeal. From sweet carrots to tangy vinegar and creamy hummus, every element shines.
- Carrots: Thick coins roast beautifully, bringing out natural sweetness and a satisfying caramelized edge.
- Shallots: Thinly sliced to soften and add a mild, aromatic touch when roasted.
- Spices (smoked paprika, cumin, cinnamon): These add warmth, earthiness, and a subtle smoky depth.
- Maple syrup or honey: A hint of sweetness that balances the savory notes.
- French lentils: Firm in texture and hearty, perfect for salads without turning mushy.
- Medjool dates: Bring chewiness and natural sweetness that complement the roasted carrots.
- Castelvetrano olives: Their buttery flavor offers a nice briny contrast.
- Fresh herbs (parsley and mint): Brighten the whole dish with a refreshing finish.
- Hummus: Creamy, rich, and smooth – the delicious base tying everything together.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Roasted Carrots and Lentil Salad with Hummus Recipe is how easy it is to make your own! Swap, add, or skip ingredients to suit your pantry, dietary needs, or mood. Here are a few ideas to get creative.
- Spice it Up: Add a pinch of cayenne or chili flakes to the carrots for a spicy kick.
- Nut-Free Option: Omit almonds or replace with toasted pumpkin seeds for extra crunch without nuts.
- Different Lentils: Use green or brown lentils if you don’t have French lentils on hand – just adjust cooking time accordingly.
- Herb Swaps: Try cilantro or basil instead of parsley and mint for a different fresh flavor profile.
How to Make Roasted Carrots and Lentil Salad with Hummus Recipe
Step 1: Roast the Carrots and Shallots
Start by preheating your oven to 400°F and positioning a rack in the center. Toss the sliced carrots and thinly sliced shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and kosher salt until everything is well coated. Spread them out evenly on a sheet pan to roast for about 25-30 minutes, flipping halfway through so every piece caramelizes beautifully and gets tender but not mushy.
Step 2: Prepare the Lentils
While the carrots roast, bring around 4 cups of salted water to a boil. Add your dry French lentils, then reduce the heat to a gentle simmer. Cook for 20-25 minutes until the lentils are tender yet still hold their shape. Drain off any excess water and let the lentils cool slightly before mixing them into the rest of your salad ingredients.
Step 3: Combine Salad Ingredients
Once the lentils have cooled, stir in olive oil, red wine vinegar, Dijon mustard, chopped dates, Castelvetrano olives, almonds (if using), parsley, and fresh mint. Season everything with kosher salt to taste, ensuring all flavors meld together in perfect harmony. This is the heart of your Roasted Carrots and Lentil Salad with Hummus Recipe.
Step 4: Plate and Serve
Spread a generous layer of hummus on your serving dish or individual plates. Top with the warm roasted carrots and shallots, then spoon on the lentil salad. Drizzle a little olive oil on top for richness and an inviting finish. Serve immediately and enjoy the layers of texture and taste!
Pro Tips for Making Roasted Carrots and Lentil Salad with Hummus Recipe
- Roasting Precision: Slice carrots uniformly to ensure even roasting and caramelization every time.
- Don’t Overcook Lentils: Keep lentils just tender to preserve their shape and texture; overcooked lentils can get mushy and lose that satisfying bite.
- Balance Sweet and Savory: Adjust the maple syrup or honey amount to match your preferred sweetness and complement the spices.
- Serve Fresh: Dressing the salad just before serving keeps fresh herbs vibrant and the flavors lively.
How to Serve Roasted Carrots and Lentil Salad with Hummus Recipe
Garnishes
Adding a sprinkle of toasted almonds or pumpkin seeds on top adds delightful crunch and a nutty undertone. Fresh herbs like extra parsley or mint leaves scattered over the salad bring brightness and a beautiful pop of color, making your plate look as good as it tastes.
Side Dishes
This salad pairs wonderfully with warm, crusty bread to scoop up the hummus or alongside grilled vegetables for a hearty vegetarian meal. You can also serve it next to roasted chicken or fish for an easy weeknight dinner that feels a little special.
Creative Ways to Present
Try serving the salad in individual mason jars for a picnic or meal prep option — layers of hummus, lentils, and carrots look stunning. Or create a vibrant grain bowl by adding quinoa or farro beneath the hummus, then piling on the salad to turn it into a complete meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The lentil salad holds up beautifully, and the carrots stay tender, making it easy to enjoy quick lunches or dinners throughout the week.
Freezing
This salad is best enjoyed fresh and isn’t ideal for freezing because the texture of lentils and roasted carrots can change after thawing. Instead, freeze individual ingredients like cooked lentils or hummus separately if needed.
Reheating
If reheating, gently warm the roasted carrots and lentils in a pan or microwave—avoid overheating to keep them from drying out. Serve over room temperature or slightly chilled hummus for the best texture contrast.
FAQs
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Can I use canned lentils instead of dry lentils?
Absolutely! If you’re short on time, canned lentils can be a convenient substitute. Just be sure to rinse and drain them well before mixing into the salad to avoid excess moisture. Since canned lentils are already cooked, add them at the end with the other salad ingredients without additional cooking.
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Is this recipe vegan and gluten-free?
Yes, this Roasted Carrots and Lentil Salad with Hummus Recipe is naturally vegan and gluten-free as written. Just be sure the hummus you use is gluten-free, which most store-bought and homemade versions are, and avoid any optional ingredients that contain gluten.
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Can I make this salad ahead of time?
You can prepare the carrots and lentils ahead and store them separately in the fridge. Combine everything and add fresh herbs just before serving for maximum brightness and texture.
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What type of hummus works best with this recipe?
A smooth, classic hummus works perfectly here, but feel free to use flavored varieties like roasted red pepper or garlic hummus to add an extra layer of taste. The creaminess of hummus complements the roasted carrots and lentil salad beautifully.
Final Thoughts
There’s something so comforting and fresh about the Roasted Carrots and Lentil Salad with Hummus Recipe—it’s like a hug on a plate that’s healthy and soul-satisfying. Whether you need a quick lunch, a colorful side, or a light dinner, I hope you’ll give this vibrant salad a whirl. Trust me, once you try it, it’ll become a beloved staple in your kitchen too!
PrintRoasted Carrots and Lentil Salad with Hummus Recipe
A vibrant and nutritious Roasted Carrots and Lentil Salad served over creamy hummus. This dish combines sweet and smoky roasted carrots with a tangy, herby lentil salad featuring dates, olives, and fresh herbs, making it a perfect wholesome meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
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
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
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 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
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center for even roasting.
- Prepare and Roast Carrots: Toss the sliced carrots and shallots with olive oil, maple syrup or honey, smoked paprika, ground cumin, cinnamon, and kosher salt. Spread them out evenly on a sheet pan to ensure proper caramelization. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
- Cook Lentils: Bring about 4 cups of water to a boil and add kosher salt to taste. Add the dry French lentils and reduce heat to a simmer. Cook for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess water.
- Assemble Lentil Salad: Allow lentils to cool slightly. In a bowl, stir in olive oil, red wine vinegar, Dijon mustard, chopped Medjool dates, Castelvetrano olives, chopped almonds if using, flat-leaf parsley, and fresh mint. Season with kosher salt to your preference and mix gently to combine flavors.
- Serve: Spoon a base layer of hummus onto serving plates. Arrange the lentil salad over the hummus, then top with the roasted carrots and shallots. Drizzle extra olive oil if desired and serve immediately.
Notes
- Use Medjool dates for their natural sweetness, but you can substitute with other soft dried fruits if needed.
- Adjust the spices on the roasted carrots to your taste, for example, add a pinch of chili flakes for heat.
- The almonds add a nice crunch, but you can omit them for a nut-free version.
- French lentils (lentilles du Puy) hold their shape best but brown or green lentils can work as alternatives.
- This salad can be served warm, at room temperature, or chilled depending on your preference.
