Roasted Carrots and Lentil Salad with Hummus
This roasted carrot and lentil salad with hummus is a flavorful, plant-based dish perfect for lunch or dinner. Easy, healthy, and gluten-free!
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
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.
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.
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.
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.