Looking for a delightful and nutritious dish to brighten up your lunch or dinner? The Roasted Carrots and Lentil Salad with Hummus is the perfect recipe for anyone seeking flavor and simplicity in one delicious bowl. This salad is not only visually stunning with its vibrant colors but also offers a melt-in-your-mouth experience thanks to the caramelized carrots and the hearty lentils. Rich in fiber, protein, and essential nutrients, this dish is satisfying and can be enjoyed warm or cold, making it versatile for any occasion.
What’s more, this roasted carrots and lentil salad recipe is topped with smooth hummus, adding an irresistibly creamy element. It appeals to various dietary preferences, making it a great choice for vegans, vegetarians, and health-conscious eaters. The blend of sweet and savory flavors from the roasted vegetables highlights the depth of each ingredient, ensuring that every bite is bursting with texture and taste. Whether you’re meal prepping or hosting friends for dinner, this recipe is destined to impress!
Why You’ll Love This Roasted Carrots and Lentil Salad with Hummus
- Nutritious: Loaded with protein-rich lentils and vitamins from carrots, this salad is both filling and healthy.
- Quick & Easy: With straightforward steps and minimal ingredients, it’s a hassle-free dish for busy weeknights.
- Flavorful: The combination of spices, sweet maple syrup, and tangy vinegar creates a taste explosion.
- Versatile: Enjoy it warm, at room temperature, or chilled and make it your own with varied toppings.
- Perfect for Meal Prep: It keeps well in the fridge for days, making it ideal for preparing ahead of time.
Preparation Phase & Tools to Use
Before diving into making the Roasted Carrots and Lentil Salad, ensure your kitchen is properly set up. Preheat your oven to 400°F (204°C) to prepare for roasting the carrots and shallots. Gather essential tools like a large baking sheet, a mixing bowl, and a medium-sized pot for cooking the lentils. If you have one, a mandoline will make slicing the shallots easier and more uniform. Also, make sure to have a cutting board and sharp knife handy. Having everything organized will make the cooking process smoother and more enjoyable.
Ingredients
- For the 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
- For the Lentil Salad:
- 1 cup dry French lentils
- Kosher salt
- 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
- Hummus, to serve
Instructions
Step 1: Preheat and Prepare
Start your culinary journey by preheating your oven to 400°F (204°C). This is the ideal temperature to roast the carrots and shallots, allowing them to caramelize beautifully while bringing out their natural sweetness. While the oven heats up, prepare your vegetables: slice the carrots into thick coins and thinly slice the shallot. Place them in a bowl.
Step 2: Season the Veggies
Toss in the olive oil, maple syrup (or honey if you prefer), smoked paprika, ground cumin, cinnamon, and kosher salt. Each of these ingredients will contribute to the dish’s complexity and flavor. Mix everything together until the carrots and shallots are well coated. Spread the mixture evenly across a baking sheet, ensuring that the vegetables have enough space to roast evenly and don’t steam.
Step 3: Roast to Perfection
Slide the baking sheet into your preheated oven and roast for about 25-30 minutes. Halfway through the cooking time, give the veggies a good toss to ensure they brown evenly. Watch as the carrots become tender and develop a beautiful caramelized exterior — it’s hard to resist tasting them before they even reach the plate!
Step 4: Cook the Lentils
While your vegetables roast, it’s time to cook the French lentils. In a medium-sized pot, bring about 4 cups of salted water to a boil. Add the lentils once the water is bubbling and then reduce the heat to a gentle simmer. Allow the lentils to cook for 20-25 minutes or until they are tender but still firm. You want them to hold their shape rather than turning mushy.
Step 5: Combine Ingredients
Drain any excess water from the lentils once they’re cooked and allow them to cool slightly. Once they have slightly cooled, mix in the olive oil, red wine vinegar, Dijon mustard, chopped medjool dates, olives, almonds (if using), parsley, and mint. This medley will give the salad a unique flavor profile and texture. Be sure to season with kosher salt to fit your taste preference.
Step 6: Serve & Enjoy
To serve, lay down a generous spread of hummus on each plate. Top it with a hearty helping of the lentil mixture followed by the roasted carrots and shallots. Drizzle with a little extra olive oil if desired, and perhaps a sprinkle more of fresh herbs. Enjoy your colorful and nutritious meal!
Variations
- Protein: Add grilled chicken, tofu, or chickpeas for extra protein.
- Vegetables: Roasted beets or sweet potatoes can be excellent swaps for the carrots.
- Spices: Experiment with spices like curry powder or za’atar for a different flavor profile.
Cooking Notes
- Roasting time may vary based on the thickness of your carrot slices — ensure they are cut uniformly for even cooking.
- French lentils hold their shape better than other varieties, making them ideal for salads.
Serving Suggestions
- Pair with a crisp green salad for a complete meal.
- Serve with crusty whole-grain bread or pita for extra sustenance.
Tips
- For a creamier texture, blend some of the hummus into the lentil salad mixture.
- Let the salad chill in the fridge for an hour before serving to let flavors meld.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 350
- Protein: 12g
- Sodium: 250mg
FAQs
Can I use other lentils for this recipe?
While French lentils are preferred for their texture, you can substitute with green or black lentils, but cooking times may vary.
What can I serve this salad with?
This salad pairs beautifully with grilled meats, fish, or can be served as a topping for baked potatoes.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits!
Can I make this salad ahead of time?
Yes! This salad can be made a day in advance and tastes great chilled as the flavors meld together.
Conclusion
In conclusion, the Roasted Carrots and Lentil Salad with Hummus is an incredible blend of textures and flavors that will enrich any meal. It’s nutritious and easy to make, making it a go-to recipe for busy individuals looking to maintain a healthy lifestyle without compromising on taste. Each bite is filled with a wonderful combination of earthy lentils, sweet roasted carrots, and the rich creaminess of hummus that leaves a lasting impression. Give this recipe a try and don’t forget to share your variations in the comments below. We invite you to dive in and experience this wholesome, plant-based dish that will surely become a favorite!
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Roasted Carrots and Lentil Salad with Hummus
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delightful and nutritious dish that combines roasted carrots and lentils topped with creamy hummus.
Ingredients
- For the 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
- For the Lentil Salad:
- 1 cup dry French lentils
- Kosher salt
- 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
- Hummus, to serve
Instructions
- Preheat your oven to 400°F (204°C). Prepare carrots and shallots by slicing them as directed.
- Toss the sliced vegetables in olive oil and seasonings, then spread on a baking sheet.
- Roast in the oven for 25-30 minutes, tossing halfway through.
- In a pot, boil salted water and cook lentils until tender but firm, about 20-25 minutes.
- Drain lentils and mix with salad ingredients once slightly cooled.
- To serve, layer hummus on plates, top with lentil mixture and roasted vegetables.
Notes
For a creamier texture, blend some of the hummus into the lentil salad mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 12 g