Description
A vibrant and nutritious Roasted Carrots and Lentil Salad served over creamy hummus. Spiced oven-roasted carrots are paired with a sweet and tangy French lentil salad featuring dates, olives, and fresh herbs, making for an easy, healthy, and flavorful lunch or dinner option.
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
- 1/4 tsp cinnamon
- 1/2 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
- 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
- Olive oil, for drizzling
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and position a rack in the center to ensure even roasting of the vegetables.
- Prepare and Roast Carrots: In a large bowl, toss the sliced carrots and shallots with olive oil, maple syrup (or honey), smoked paprika, ground cumin, cinnamon, and kosher salt. Spread them evenly on a sheet pan and roast in the preheated oven for 25-30 minutes, tossing once halfway through, until the carrots are tender and caramelized.
- Cook Lentils: Bring about 4 cups of salted water to a boil in a pot. Add the dry French lentils, reduce the heat to a simmer, and cook uncovered for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and allow the lentils to cool slightly.
- Make Lentil Salad: Once slightly cooled, mix the lentils with olive oil, red wine vinegar, Dijon mustard, chopped dates, Castelvetrano olives, roasted almonds (if using), flat-leaf parsley, and fresh mint. Season with kosher salt to taste and stir gently to combine all flavors.
- Assemble and Serve: Spread a generous layer of hummus on plates or bowls. Top with the lentil salad followed by the roasted carrots and shallots. Drizzle a little olive oil over the top for extra richness and serve immediately.
Notes
- Use maple syrup as a vegan alternative to honey.
- Roasted almonds are optional but add a nice crunchy texture.
- Be careful not to overcook the lentils to maintain a firm texture.
- Castelvetrano olives can be substituted with green olives if unavailable.
- Leftovers can be refrigerated for up to 3 days and are great served cold or reheated gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
