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Roasted Carrot and Lentil Salad with Hummus

Roasted Carrot and Lentil Salad with Hummus

A nourishing Roasted Carrot and Lentil Salad with Hummus, combining vibrant flavors for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH RECIPES
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 3 large carrots sweet and caramelized when roasted
  • 1 large shallot adds sweetness and depth
  • 2 tbsp olive oil enhances flavors
  • 1 tsp maple syrup or honey balances spices
  • 1 tsp smoked paprika provides smoky flavor
  • 1 tsp ground cumin earthy and warm
  • 1/4 tsp cinnamon brings warmth
  • 1/2 tsp kosher salt enhances flavors
For the Salad
  • 1 cup dry French lentils packed with protein
  • 2 tbsp red wine vinegar adds tangy brightness
  • 1 tsp Dijon mustard gives a zesty kick
  • 3-4 medjool dates adds chewy sweetness
  • 1/4 cup castelvetrano olives briny taste
  • 1/4 cup salted, roasted almonds optional for crunch
  • 1/4 cup flat-leaf parsley fresh garnish
  • 2 tbsp fresh mint adds refreshing twist
To Serve
  • Hummus creamy and rich

Equipment

  • Oven
  • Baking sheet
  • Large Bowl
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the carrots into thick coins (about 1/2 inch) and thinly slice the shallot.
  3. Toss the carrots and shallot with olive oil, maple syrup (or honey), smoked paprika, cumin, cinnamon, and kosher salt.
  4. Spread the seasoned carrot and shallot mixture on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring halfway through.
  5. Cook the lentils according to package instructions until tender, typically around 20 minutes. Drain and set aside.
  6. 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.
  7. Serve your salad topped with a generous dollop of hummus.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 450mgPotassium: 600mgFiber: 15gSugar: 8gVitamin A: 11000IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Always cut your carrots and shallot into uniform sizes for even cooking. Stir the carrot and shallot mixture halfway through roasting for optimal caramelization. Serve hummus on the side for contrast.

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