After a long day filled with hustle and bustle, I find myself craving a meal that not only nourishes my body but also delights my senses. Enter my Roasted Carrot and Lentil Salad with Hummus – a bowl of warmth that brings together wholesome ingredients in perfect harmony. Imagine the sweet scent of caramelized carrots mingling with the rich, nutty aroma of lentils, all tied together with a drizzle of velvety hummus.
What I love about this dish is its ability to transform simple ingredients into something truly extraordinary. With just a handful of spices and a few fresh herbs, you can create a vibrant salad that’s not only visually stunning but packed with flavor and nutrition. And trust me, it’s remarkably easy to make—perfect for those evenings when you want to impress without spending hours in the kitchen. So let’s dive into this delicious recipe and make your dinner feel like a decadent experience!
Why You'll Love This Roasted Carrot and Lentil Salad with Hummus
- This Roasted Carrot and Lentil Salad with Hummus is incredibly easy to prepare, making it a perfect dish for busy weeknights.
- You’ll love the rich and complex flavors that come together beautifully with just a few simple ingredients.
- The versatility of this salad allows you to customize it with your favorite toppings or even add protein for a more filling meal.
- Its colorful presentation makes it a showstopper that’s sure to impress family and friends at any gathering.
- Prepare to enjoy a meal that is both nutritious and crowd-pleasing, combining delightful textures with a satisfying, wholesome experience.
Roasted Carrot and Lentil Salad Ingredients
For the Roasted Vegetables
• 3 large carrots – sweet and caramelized when roasted, they add a delicious earthy flavor.
• 1 large shallot – adds a subtle sweetness and depth; onions can be a good substitute.
• 2 tbsp olive oil – enhances flavors and helps vegetables roast beautifully.
• 1 tsp maple syrup or honey – a touch of sweetness that balances the spices.
• 1 tsp smoked paprika – provides a wonderful smoky flavor that elevates the entire dish.
• 1 tsp ground cumin – earthy and warm, this spice complements the lentils perfectly.
• 1/4 tsp cinnamon – brings a hint of warmth that ties the flavors together.
• 1/2 tsp kosher salt – enhances the natural flavors of all ingredients.
For the Salad
• 1 cup dry French lentils – nutty and packed with protein, they are the heart of this salad.
• 2 tbsp red wine vinegar – adds a tangy brightness to balance the richness.
• 1 tsp Dijon mustard – gives a zesty kick and helps emulsify the dressing.
• 3-4 medjool dates – adds chewy sweetness; feel free to substitute with raisins if needed.
• 1/4 cup castelvetrano olives – their briny taste contrasts nicely with the sweetness of the carrots.
• 1/4 cup salted, roasted almonds (optional) – for crunch and extra flavor; can use walnuts for variation.
• 1/4 cup flat-leaf parsley – fresh and vibrant, it’s essential for garnishing the dish.
• 2 tbsp fresh mint – adds a refreshing twist that brightens up the salad.
To Serve
• Hummus – creamy and rich, it pairs perfectly with the roasted carrot and lentil salad.
How to Make Roasted Carrot and Lentil Salad with Hummus
-
Preheat your oven to 400°F (200°C). This step is crucial to ensure that the carrots and shallots roast to perfection, becoming tender and caramelized.
-
Slice the carrots into thick coins (about 1/2 inch) and thinly slice the shallot. Making these cuts uniform will ensure even cooking and an appealing presentation.
-
Toss the carrots and shallot with olive oil, maple syrup (or honey), smoked paprika, cumin, cinnamon, and kosher salt. Ensure every piece is coated for maximum flavor as they roast together.
-
Spread the seasoned carrot and shallot mixture on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring halfway through for even browning.
-
Cook the lentils according to package instructions until tender, typically around 20 minutes. Drain and set aside, as they will be the hearty base of your salad.
-
Combine in a large bowl the roasted carrots, lentils, red wine vinegar, Dijon mustard, chopped dates, chopped olives, and almonds (if using). Add the parsley and mint for a fresh kick and mix well.
-
Serve your salad topped with a generous dollop of hummus. This adds creaminess that beautifully complements the earthy flavors of the carrots and lentils.
Optional: Sprinkle extra parsley for a fresh, vibrant finish.
Exact quantities are listed in the recipe card below.
Roasted Carrot and Lentil Salad with Hummus Variations
Feel free to customize this vibrant salad to suit your taste and dietary needs!
-
Gluten-Free: Replace standard Dijon mustard with gluten-free mustard. This ensures everyone can enjoy the dish without worry.
-
Vegan: Use maple syrup instead of honey. With this simple swap, your salad remains cruelty-free and equally delicious!
-
Protein-Packed: Add cooked quinoa or chickpeas for a protein boost. They’ll add extra texture and nutrition, making your salad even heartier.
-
Spicy Kick: Toss in some red pepper flakes or diced jalapeños to spice things up. A touch of heat can elevate the flavor profile and add excitement!
-
Nut-Free: Omit the almonds and add sunflower seeds instead. They offer a delightful crunch without any nuts, perfect for nut allergies.
-
Zesty Twist: Incorporate citrus segments, like orange or grapefruit, for a burst of freshness. These fruity notes can make each bite feel refreshing and bright.
-
Herb Variations: Experiment with different herbs such as cilantro or basil for a unique flavor twist. Each herb brings its own personality to the dish!
-
Extra Creamy: Swap the hummus with a creamy yogurt dressing if you prefer a richer texture. This provides a tangy contrast that can enhance the overall experience.
Make Ahead Options
These Roasted Carrot and Lentil Salad with Hummus components are perfect for meal prep! You can roast the carrots and shallots up to 24 hours in advance; simply refrigerate them in an airtight container to maintain their flavor and texture. Likewise, the lentils can be cooked and stored for up to 3 days ahead, making your salad assembly a breeze. When you’re ready to serve, just mix the roasted vegetables with the lentils, chopped dates, olives, and herbs, then drizzle with red wine vinegar and Dijon. Top it off with hummus for a deliciously satisfying meal—just as vibrant and flavorful as when first prepared!
How to Store and Freeze Roasted Carrot and Lentil Salad with Hummus
Fridge: Store any leftover Roasted Carrot and Lentil Salad in an airtight container in the fridge for up to 3 days. This will help retain freshness and flavor.
Freezer: While it’s best enjoyed fresh, you can freeze the salad without the hummus for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To reheat, gently warm the salad in a skillet over low heat, adding a splash of water if needed. Serve with freshly prepared hummus for a delightful contrast.
Serving Suggestion: If you freeze the salad, consider prepping fresh hummus to serve alongside it when you’re ready to enjoy this nutritious dish again!
What to Serve with Roasted Carrot and Lentil Salad with Hummus?
When you want to create a soul-satisfying meal, it’s all about delightful pairings that enhance every bite.
-
Crunchy Pita Chips: These chips provide a satisfying crunch, perfect for scooping up that creamy hummus. Their slight saltiness complements the sweetness of roasted carrots beautifully.
-
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette adds freshness and contrasts nicely with the warm, earthy flavors of the lentils and carrots.
-
Grilled Chicken Skewers: Juicy chicken skewers seasoned with lemon and herbs make for a protein-rich accompaniment, balancing the meal while adding an aromatic touch.
-
Couscous with Herbs: Fluffy, herb-infused couscous complements the heartiness of the salad and absorbs leftover dressing wonderfully, creating a fabulous flavor synergy.
-
Roasted Sweet Potatoes: Their natural sweetness mirrors the tones of the salad while providing a comforting, tender texture that feels like a hug in a dish.
-
Fizzy Sparkling Water: A refreshing glass of sparkling water with a splash of lemon provides a light and crisp contrast to the hearty salad, cleansing the palate beautifully.
-
Baklava for Dessert: A sweet, flaky baklava adds a delightful finish. Its nutty sweetness pairs surprisingly well with the dish’s savory notes, making every bite memorable.
These pairings will elevate your dining experience, turning any meal into a delightful feast. Enjoy!
Chef's Helpful Tips
- For the Roasted Carrot and Lentil Salad with Hummus, always cut your carrots and shallot into uniform sizes to ensure even cooking and a visually appealing presentation.
- When tossing the vegetables with olive oil and spices, make sure each piece is thoroughly coated to enhance flavor during roasting.
- If you want to avoid overcooking the lentils, check them a few minutes before the suggested cooking time on the package to achieve the perfect tender texture.
- Remember to stir the carrot and shallot mixture halfway through roasting for optimal caramelization and an even golden color.
- Always serve the hummus on the side to allow for a creamy texture that contrasts nicely with the salad’s earthiness.
Roasted Carrot and Lentil Salad with Hummus Recipe FAQs
How do I choose the best carrots for my salad?
Absolutely! When selecting carrots, look for ones that are firm, smooth, and brightly colored. Avoid those with dark spots or a rubbery texture, as they may be past their prime. Organic carrots are often sweeter and more flavorful—definitely a great choice for this Roasted Carrot and Lentil Salad with Hummus!
How do I store leftover salad?
You can store any leftover Roasted Carrot and Lentil Salad in an airtight container in the fridge for up to 3 days. This keeps the flavors vibrant and fresh. If you find the salad has dried out a bit, simply add a splash more red wine vinegar or a bit of olive oil before serving to revive the taste.
Can I freeze the roasted carrot and lentil salad?
Yes, you can freeze the salad without the hummus! For optimal taste, freeze it for up to 2 months. To do so, place it in an airtight container or freezer-safe bag, pressing out as much air as possible. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then reheat gently in a skillet before serving with freshly made hummus.
What should I do if my lentils are overcooked?
If you find your lentils have turned mushy, don’t fret! You can still salvage your dish. Simply use them as a spread or dip instead of a salad base. Blend the overcooked lentils with a bit of olive oil, lemon juice, and spices to create a creamy dip that you can serve alongside pieces of crusty bread or veggie sticks.
Are there any dietary considerations I should be aware of?
For those with allergies, this salad is naturally gluten-free and can be made vegan by using maple syrup instead of honey. However, double-check the hummus you’re serving, as some store-bought varieties contain gluten or dairy. If you’re making this for a gathering, consider serving a variety of hummus options for your guests!
How can I make this dish more filling?
If you’re looking to add more protein to your Roasted Carrot and Lentil Salad with Hummus, consider incorporating grilled chicken, chickpeas, or crumbled feta cheese. These options will enhance the meal and provide a hearty element, making it more satisfying. The more the merrier!
Roasted Carrot and Lentil Salad with Hummus
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Slice the carrots into thick coins (about 1/2 inch) and thinly slice the shallot.
- Toss the carrots and shallot with olive oil, maple syrup (or honey), smoked paprika, cumin, cinnamon, and kosher salt.
- Spread the seasoned carrot and shallot mixture on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring halfway through.
- Cook the lentils according to package instructions until tender, typically around 20 minutes. Drain and set aside.
- Combine in a large bowl the roasted carrots, lentils, red wine vinegar, Dijon mustard, chopped dates, chopped olives, and almonds (if using). Add the parsley and mint and mix well.
- Serve your salad topped with a generous dollop of hummus.
Leave a Reply