Name: Delicious Roasted Carrot and Lentil Salad with Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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; 1 cup dry French lentils; Kosher salt to taste; 2 tbsp olive oil; 2 tbsp apple cider 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 (to serve)

Description

If you’re in search of a vibrant, nutritious dish that’s simple to prepare, look no further than this Delicious Roasted Carrot and Lentil Salad with Hummus Recipe. Featuring sweet roasted carrots paired with hearty lentils and creamy hummus, this salad is both satisfying and packed with flavor. Perfect for busy weeknights or as the centerpiece of your next gathering, this dish is versatile enough to please everyone at the table. With just 15 minutes of prep time and a total cooking time of 45 minutes, you’ll have a delightful meal ready in no time. Enjoy the combination of spices and fresh herbs that elevate each bite while making meal prep a breeze!

Ingredients

Scale

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
1 cup dry French lentils
Kosher salt to taste
2 tbsp olive oil
2 tbsp apple cider 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 (to serve)

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Instructions

Preheat oven to 400°F (200°C). On a baking sheet, toss sliced carrots and shallots with olive oil, maple syrup (or honey), smoked paprika, ground cumin, cinnamon, and salt.
Roast for about 25 minutes until tender.
Rinse lentils under cold water and boil in three cups of water until tender but firm, approximately 20 minutes. Drain excess water.
In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, chopped dates, olives, parsley, mint, and salt for the dressing.
Combine warm roasted vegetables and cooked lentils in a large bowl; drizzle with dressing and toss gently.
Serve with generous dollops of hummus on top.

Nutrition

Serving Size: 1 cup (250g)
Calories: 320
Sugar: 9g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 13g
Protein: 10g
Cholesterol: 0mg