Roasted Carrots and Lentil Salad with Hummus

Roasted Carrots and Lentil Salad with Hummus is a delightful dish that combines the sweetness of spiced carrots with the hearty texture of lentils, all served over creamy hummus. Perfect for lunch or dinner, this salad not only satisfies but also impresses with its vibrant flavors and stunning presentation. Whether for a casual meal or a special gathering, it’s easy to prepare and packed with nutritious ingredients.

Why You’ll Love This Recipe

• Flavorful Combination: The mix of roasted carrots and lentils offers a delicious contrast in textures and tastes.
• Nutrient-Rich: Packed with vitamins, fiber, and plant-based protein, this dish supports a healthy lifestyle.
• Versatile Dish: Enjoy it as a main course or side; it’s perfect for any occasion.
• Quick to Prepare: With simple ingredients and straightforward steps, you can whip this up in no time.
• Make-Ahead Friendly: This salad keeps well in the fridge, making it ideal for meal prep.

Tools and Preparation

To create this tasty Roasted Carrots and Lentil Salad with Hummus, having the right tools will make the process smoother.

Essential Tools and Equipment

• Baking sheet
• Mixing bowls
• Saucepan
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting vegetables evenly and ensuring they caramelize perfectly.
• Mixing bowls: Useful for combining ingredients without making a mess.
• Saucepan: Important for cooking lentils to the right texture.

Ingredients

Spiced oven-roasted carrots with a sweet and tangy lentil salad. Served over hummus for an easy and delicious lunch or dinner.

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
• 1/4 tsp cinnamon
• 1/2 tsp kosher salt

For the Lentil Salad

• 1 cup dry French lentils
• Kosher salt, to taste
• 2 tbsp olive oil
• 2 tbsp red apple 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

How to Make Roasted Carrots and Lentil Salad with Hummus

Step 1: Preheat the Oven

Preheat your oven to 400° F. Position a rack in the center to ensure even roasting.

Step 2: Roast the Carrots

• Toss the sliced carrots and shallots with olive oil, maple syrup, smoked paprika, ground cumin, cinnamon, and kosher salt.
• Spread them in an even layer on a baking sheet.
• Roast for 25-30 minutes, tossing halfway through until the carrots are tender and caramelized.

Step 3: Cook the Lentils

• Bring about 4 cups of salted water to a boil in a saucepan.
• Add the dry French lentils. Reduce heat to simmer.
• Cook for 20-25 minutes or until lentils are tender but not mushy. Drain excess water.

Step 4: Combine Ingredients

Allow the lentils to cool slightly before stirring in olive oil, red apple vinegar, Dijon mustard, medjool dates, castelvetrano olives, roasted almonds (if using), flat-leaf parsley, and fresh mint. Season with kosher salt to taste.

Step 5: Serve Your Dish

Serve the warm lentil salad topped with roasted carrots over a generous spread of hummus. Drizzle with additional olive oil if desired. Enjoy your flavorful creation!

How to Serve Roasted Carrots and Lentil Salad with Hummus

Serving Roasted Carrots and Lentil Salad with Hummus is a delightful way to enjoy a nutritious meal. This dish combines vibrant flavors and textures, making it perfect for lunch or dinner.

As a Standalone Meal

• A hearty option that provides ample protein and nutrients on its own.

With Whole Grain Pita

• Serve with warm whole grain pita for dipping into the hummus, adding a satisfying crunch.

On a Bed of Greens

• Layer the salad over mixed greens for added freshness and a nutrient boost.

Accompanied by Grilled Chicken or Turkey

• Add grilled chicken or turkey slices for extra protein, enhancing the meal’s flavor profile.

How to Perfect Roasted Carrots and Lentil Salad with Hummus

To achieve the best version of Roasted Carrots and Lentil Salad with Hummus, consider these helpful tips.

• Choose fresh ingredients: Opt for vibrant carrots and fresh herbs for maximum flavor.
• Adjust seasoning: Taste as you go; feel free to tweak spices based on your preference.
• Cool lentils properly: Allow lentils to cool before mixing in other ingredients to preserve texture.
• Experiment with toppings: Try adding different nuts or seeds for added crunch and nutrition.
• Balance flavors: Ensure the sweetness of carrots pairs well with the tanginess of vinegar in your salad.

Best Side Dishes for Roasted Carrots and Lentil Salad with Hummus

Pair your Roasted Carrots and Lentil Salad with Hummus with these delicious side dishes to create a well-rounded meal.

1. Quinoa Pilaf
   A light quinoa pilaf enhances the nutty flavors of the salad while adding extra protein.

2. Cucumber Tzatziki
   A refreshing cucumber tzatziki complements the warmth of roasted carrots, offering a cool contrast.

3. Grilled Vegetable Skewers
   Colorful skewers of grilled bell peppers, zucchini, and onions add a smoky flavor and vibrant colors.

4. Roasted Sweet Potatoes
   Crispy roasted sweet potatoes provide natural sweetness that pairs beautifully with the salad’s tangy elements.

5. Chickpea Salad
   A simple chickpea salad adds extra fiber while echoing Mediterranean flavors in your meal.

6. Spinach Feta Pinwheels
   These flavorful pinwheels make a great finger food option that complements the main dish perfectly.

Common Mistakes to Avoid

When making Roasted Carrots and Lentil Salad with Hummus, it’s easy to overlook some details. Here are common mistakes to watch out for:

• Overcooking the Carrots: If you roast the carrots for too long, they can become mushy. Aim for a tender yet firm texture by monitoring them closely during roasting.
• Not Seasoning the Lentils: Lentils need flavor, so don’t skip on seasoning them after cooking. Adding kosher salt and other ingredients enhances their taste significantly.
• Skipping the Drizzle: A drizzle of olive oil over the finished dish adds richness. Forgetting this step can result in a less satisfying flavor profile.
• Chopping Ingredients Unevenly: For even cooking and presentation, ensure your carrots and shallots are cut into similar sizes. This promotes even roasting and a better texture.
• Ignoring the Cooling Time: Letting the lentils cool slightly before mixing in other ingredients is crucial. It prevents wilting of fresh herbs and maintains their vibrant flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The salad stays fresh for up to 3 days.

Freezing Roasted Carrots and Lentil Salad with Hummus

• While it’s best fresh, you can freeze the roasted carrots (not the hummus) for up to 1 month.
• Use freezer-safe containers or bags.

Reheating Roasted Carrots and Lentil Salad with Hummus

• Oven: Preheat to 350°F; spread on a baking sheet for about 10-15 minutes until heated through.
• Microwave: Heat in short bursts of 30 seconds until warm, stirring between intervals.
• Stovetop: Warm in a skillet over medium heat, stirring frequently until heated.

Frequently Asked Questions

Here are some common questions about Roasted Carrots and Lentil Salad with Hummus:

How do I make Roasted Carrots and Lentil Salad with Hummus vegan?

The recipe is already vegan-friendly as it uses plant-based ingredients like olive oil and lentils.

Can I customize my Roasted Carrots and Lentil Salad with Hummus?

Absolutely! Feel free to add other veggies or substitute different herbs as per your taste preferences.

What type of lentils should I use?

French lentils work best for this recipe due to their firm texture. However, you can use green or brown lentils as alternatives.

Is Roasted Carrots and Lentil Salad with Hummus gluten-free?

Yes, this recipe is naturally gluten-free since it contains no wheat products.

Final Thoughts

Roasted Carrots and Lentil Salad with Hummus is a delightful dish that combines vibrant flavors and textures. Its versatility allows for numerous customization options—feel free to experiment with various vegetables or spices. Give it a try today; it’s perfect for lunch or dinner!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Carrots and Lentil Salad with Hummus

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roasted Carrots and Lentil Salad with Hummus is a vibrant and nutritious dish that beautifully marries the sweetness of roasted carrots with the hearty texture of lentils. Topped with creamy hummus, this salad is perfect for lunch or dinner, offering a delightful mix of flavors and textures that will impress your family and friends. This meal is quick to prepare, making it an excellent option for busy weeknights or when entertaining guests. Packed with vitamins, fiber, and plant-based protein, it’s not only delicious but also supports a healthy lifestyle.

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Ingredients

Scale 1x2x3x

• 3 large carrots
• 1 large shallot
• 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
• 1 cup dry French lentils
• Kosher salt, to taste
• 2 tbsp olive oil
• 2 tbsp red apple 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

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Instructions

1. Preheat the oven to 400°F.
2. 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 until tender.
3. In a saucepan, bring salted water to a boil; add lentils and simmer for 20-25 minutes until tender but firm. Drain excess water.
4. Allow lentils to cool slightly before mixing in olive oil, red apple vinegar, Dijon mustard, chopped dates, olives, parsley, and mint. Season to taste.
5. Serve warm lentil salad topped with roasted carrots over hummus.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 320
• Sugar: 10g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 13g
• Protein: 10g
• Cholesterol: 0mg