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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F.
- 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.
- In a saucepan, bring salted water to a boil; add lentils and simmer for 20-25 minutes until tender but firm. Drain excess water.
- Allow lentils to cool slightly before mixing in olive oil, red apple vinegar, Dijon mustard, chopped dates, olives, parsley, and mint. Season to taste.
- 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