Roasted Carrot and Lentil Salad
There is something incredibly satisfying about a plate that hits every texture note—the creamy swipe of hummus, the bite of tender lentils, and the caramelized sweetness of roasted carrots. This dish isn't your average side salad; it’s a hearty, vibrant meal that looks as good as it tastes.
Ingredients
- 1 lb carrots peeled and sliced on a bias
- 1 cup dried French green lentils
- 2 shallots thinly sliced and sautéed
- 4-5 Medjool dates pitted and chopped
- 1 cup creamy hummus
- ½ cup fresh mint and parsley roughly chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Juice of half a lemon
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F. Toss sliced carrots with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes until tender and browned at the edges.
- In a medium pot, cover lentils with 3 inches of water. Bring to a boil, then simmer for 15-18 minutes until tender. Drain well.
- While still warm, toss the lentils with 1 tbsp olive oil, lemon juice, and chopped dates.
- In a small skillet, sauté shallots in a little oil until golden and crisp.
- Spread the hummus in a thick layer on a serving platter.
- Spoon the lentil and date mixture over the hummus. Top with roasted carrots and crispy shallots.
- Garnish generously with fresh mint, parsley, and a final crack of black pepper.