Roasted Carrots and Lentil Salad with Hummus

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This Roasted Carrots and Lentil Salad with Hummus is a vibrant, nutrient-rich dish that makes the perfect meatless main or hearty side. It combines sweet-and-spiced roasted carrots with a zesty lentil salad, all served on a bed of creamy hummus—every bite is earthy, herby, and completely satisfying.

My Nonna may have never cooked with lentils this way, but she taught me to let simple ingredients shine—and this dish does just that with wholesome, pantry-friendly components and bold Mediterranean flavors.

Why You’ll Love This Recipe

• Flavor-Packed – Spiced, herby, sweet, and tangy all at once
• Nutrient-Dense – Full of fiber, protein, and healthy fats
• Meal-Prep Friendly – Tastes even better the next day
• Gluten-Free & Vegan – Naturally plant-based and allergy-conscious
• Elegant but Easy – Looks gourmet, cooks simply

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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
• ¼ tsp cinnamon
• ½ 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
• ¼ cup Castelvetrano olives, pitted and chopped
• ¼ cup roasted almonds, chopped (optional)
• ¼ cup flat-leaf parsley, finely chopped
• 2 tbsp fresh mint, chopped

To Serve

• Hummus
• Extra olive oil, for drizzling

Instructions

1. Roast the Carrots

Preheat your oven to 400°F (200°C).
Toss the 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 through, until caramelized and tender.

2. Cook the Lentils

Bring 4 cups of salted water to a boil. Add lentils and reduce to a simmer.
Cook for 20–25 minutes until just tender. Drain and let cool slightly.

3. Mix the Salad

Once cooled, toss lentils with olive oil, vinegar, Dijon, chopped dates, olives, parsley, mint, and almonds if using.
Season to taste with salt.

4. Serve

Spread a generous layer of hummus on a plate or bowl.
Top with the lentil salad and roasted carrots.
Drizzle with olive oil and garnish with extra herbs if desired.

Make It Your Own

• Use rainbow carrots for extra color
• Add crumbled vegan feta or goat cheese if not dairy-free
• Swap dates for golden raisins or dried cranberries
• Use pre-cooked lentils for speed
• Serve warm or chilled—it’s delicious either way

Tips for Success

• Don’t overcook the lentils—they should hold their shape
• Slice carrots evenly to ensure uniform roasting
• Make the lentils a day ahead for even deeper flavor
• Use high-quality hummus or make your own for extra creaminess
• Double the recipe for meal prep or a crowd

Serving Suggestions

• Serve as a main dish with pita or flatbread
• Pair with a chilled white wine or sparkling water with lemon
• Use leftovers in wraps or grain bowls
• Add to a mezze platter with olives, dips, and pickled vegetables
• Enjoy with a side of tabbouleh or cucumber salad

Storage & Reheating

• Store lentils and carrots separately from hummus
• Keep in airtight containers for up to 4 days in the fridge
• Reheat carrots in the oven or enjoy everything cold
• Not freezer-friendly due to texture changes

Final Thoughts

This Roasted Carrots and Lentil Salad with Hummus proves that plant-based meals can be stunning, satisfying, and full of flavor. It’s the kind of recipe you’ll return to again and again—whether for a quick lunch, meal prep, or casual dinner with friends.

Share Your Salad!

Made this colorful creation? Tag @yourhandle and use #LentilCarrotSalad to show off your plant-based masterpiece.