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Roasted Carrots and Lentil Salad with Hummus Recipe

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4.8 from 78 reviews

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.

Ingredients

Units Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center for even roasting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://queenrecipe.com/roasted-carrots-and-lentil-salad-with-hummus-recipe/