Description
A nutritious and flavorful salad featuring roasted carrots, lentils, and creamy hummus.
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
- ¼ tsp cinnamon
- ½ tsp kosher salt
- 1 cup French lentils (dry)
- 3–4 Medjool dates, pitted and finely chopped
- ¼ cup salted, roasted almonds, chopped
- ¼ cup Castelvetrano olives, pitted and chopped
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Kosher salt, to taste
- Hummus (store-bought or homemade)
- Extra olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Toss the sliced carrots and shallots with olive oil, maple syrup (or honey), smoked paprika, ground cumin, cinnamon, and kosher salt until coated. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway, until golden brown and tender.
- While the veggies roast, bring 4 cups of salted water to a boil. Add the dry French lentils and reduce heat to simmer. Cook for 20 to 25 minutes, or until tender but firm, then drain and cool slightly.
- In a large mixing bowl, combine the warmed lentils with chopped Medjool dates, chopped olives, chopped almonds, red wine vinegar, Dijon mustard, olive oil, fresh parsley, fresh mint, and kosher salt. Mix until well combined.
- On a serving plate, spread a layer of hummus. Top with the lentil mixture, followed by the roasted carrots. Drizzle with extra olive oil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 480 mg
- Protein: 12 g