Looking for a wholesome, colorful meal that delivers both nourishment and flavor? Look no further than Roasted Carrots and Lentil Salad With Hummus. This dish is a perfectly balanced union of caramelized carrots, protein-packed lentils, and creamy hummus, finished with a lively blend of herbs and savory toppings. It’s plant-based, hearty, and guaranteed to brighten any table—whether you’re serving guests, prepping lunches, or seeking a weeknight dinner that feels truly special. Read on for an in-depth guide to this fabulous salad, my favorite tips, and why you’ll make it again and again.
How Roasted Carrots and Lentil Salad With Hummus Became My Go-To Vegetarian Meal
Discovering the magic of roasted vegetables
Years ago, on a cold evening, I first tried combining roasted carrots with a lentil salad. At the time, plant-based meals felt uninspired; veggies were often an afterthought. But that first pan of maple-glazed carrots, tossed in aromatic spices and roasted to golden edges, changed everything. The kitchen filled with the scent of cumin and paprika. It was clear a star was born. Mixed with sweet shallots and nestled over creamy hummus, these carrots were more than a side—they were the hero of the meal.
A simple, hearty dinner that turns ordinary nights into celebrations
I started bringing this Roasted Carrots and Lentil Salad With Hummus to gatherings, using it as a hearty main for friends craving something nutritious but never boring. Every bite delivers a medley of flavors—warm earthiness from lentils, briny pops from Castelvetrano olives, and creamy undertones from good-quality hummus. Chopped dates offer a little sweetness, and toasted almonds introduce irresistible crunch. It’s become a staple at my table. Even skeptics of vegetarian food ask for seconds. Week after week, it’s the craveable dish that leaves me energized and satisfied.
Easy to make, perfect for sharing
What makes Roasted Carrots and Lentil Salad With Hummus a true favorite is its adaptability. You can prep the elements in advance, switch up the herbs, or pile everything onto a giant platter for easy serving. It’s especially popular in spring and fall, when the textures and flavors feel especially in sync with the season. And clean-up is a breeze—one sheet pan, one pot, and a bowl for tossing. It’s the kind of meal I look forward to, not just for the taste, but for the sense of comfort and community it always brings.
Roasted Carrots and Lentil Salad With Hummus: The Elements Explained
Perfectly roasted carrots and shallots
Start with thick-sliced carrots and shallots tossed in olive oil, maple syrup (or honey), smoked paprika, ground cumin, cinnamon, and kosher salt. The secret is the roasting—high heat draws out natural sweetness, crisps the edges, and adds layers of flavor. Toss halfway through baking for even browning; caramelized, golden coins are your goal.
French lentils for a hearty salad
French lentils, known for holding their shape, make the ideal base for this salad. Quick-cooking yet sturdy, they bring earthy, nutty notes and plenty of plant protein. Simmer them just until tender—avoid overcooking, as mushy lentils can mute the salad’s texture.
A full spectrum of flavor in each bite
What sets this Roasted Carrots and Lentil Salad apart are the extras: sweet Medjool dates, briny green olives, and crunchy roasted almonds (if desired). Herbs like parsley and mint add a burst of freshness. The vinaigrette, made with olive oil, red wine vinegar, and Dijon, binds the salad and brightens every spoonful.
Hummus: The creamy foundation
A generous swoosh of hummus anchors everything, transforming salad into a true meal. Use homemade or store-bought—just make sure it’s creamy and full-flavored. This layer offers coolness and a silky contrast to the warm, spiced toppings.
Assembling & Serving Roasted Carrots and Lentil Salad With Hummus
Ingredients
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
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
Directions
1. Preheat the oven to 400°F and place a rack in the center.
2. In a bowl, toss the carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread them evenly on a sheet pan. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
3. For the lentils, boil about 4 cups of salted water. Add the dry lentils and simmer for 20-25 minutes until tender but not mushy. Drain any excess water.
4. Let the lentils cool slightly, then mix in the remaining ingredients. Season with kosher salt to taste.
5. Serve the lentils and roasted carrots over hummus, drizzled with olive oil.
Notes:
Feel free to add chopped roasted almonds for extra crunch and flavor.
Serving Suggestions & Variations
Elevate your Roasted Carrots and Lentil Salad With Hummus by serving with toasted pita, warm naan, or a tangle of peppery arugula. Add quick pickled onions for tang, or sprinkle with dukkah for extra crunch. For an even heartier meal, top with a soft-cooked egg or roasted chickpeas.
Meal prep and storage tips
This Roasted Carrots and Lentil Salad is ideal for meal prep. Store roasted carrots, lentil salad, and hummus separately in airtight containers. Rewarm carrots and lentils before assembling, or enjoy cold for a refreshing lunch. The fully assembled dish keeps well for a day, but for best results, add the fresh herbs just before serving.
Why Roasted Carrots and Lentil Salad With Hummus Belongs in Your Kitchen
Nutrition and balance in every bite
This Roasted Carrots and Lentil Salad meal is high in fiber, rich in plant protein, and loaded with vitamins and minerals. Carrots provide beta carotene and antioxidants, lentils add iron and protein, and the nuts and olives contribute healthy fats. Hummus ties it all together with creamy, satisfying flavor.
Flexible enough for any gathering
The beauty of Roasted Carrots and Lentil Salad With Hummus is its flexibility. It suits vegetarians, vegans (when using maple syrup), and omnivores alike. Make it a vibrant side for grilled meats or fish, or present it as a feast-worthy vegetarian main. The combination of textures—crunchy, creamy, chewy—makes every bite intriguing.
Dinner party-worthy presentation
When you spread hummus onto a platter and pile it high with glistening carrots and glossy lentil salad, you create a dish that impresses. It’s colorful, healthful, and visually stunning—a centerpiece for potlucks, picnics, or Sunday suppers.
Conclusion: Roasted Carrots and Lentil Salad With Hummus — Your New Favorite Power Bowl
It’s rare to find a dish that’s as nourishing and satisfying as it is vibrant. Roasted Carrots and Lentil Salad With Hummus checks every box: It’s delicious hot, cold, or at room temperature; it’s endlessly customizable; and it promises color, crunch, and bold flavor in each bite. With prep and cook time under 45 minutes, and minimal cleanup, it’s as easy as it is rewarding. Whether for weekday lunches, elegant dinner parties, or shared moments with family, this salad is sure to become a highlight in your meal rotation. Grab your pan, stock up on lentils and carrots, and experience this extraordinary (yet easy) recipe—the wholesome crowd-pleaser you’ll want all year long.
Looking for more colorful, seasonal cooking inspiration? Don’t miss our Roasted Carrots with Whipped Ricotta and Chili Butter for a warm, spiced variation on roasted veggies, or cozy up with these Stuffed Sweet Potatoes with Spinach and Feta, a hearty meatless main perfect for cool-weather dinners.
Entertaining? Add a bright and tangy side like Mexican Street Corn Coleslaw to round out your meal with contrast and crunch, or go bold with a family-style comfort dish like our Mac and Cheese Meatloaf Casserole—a crowd-pleaser at any table.
At the end of the day, meals like this remind us that eating well doesn’t require compromise. With just one sheet pan, a pot of lentils, and your favorite hummus, you’re not just putting together dinner—you’re building a dish full of joy, nourishment, and vibrant, feel-good flavor.
So stock your pantry, gather your herbs, and roast those carrots until golden. One bite, and this Roasted Carrots and Lentil Salad might just become your new staple too.
Roasted Carrots And Lentil Salad With Hummus
Ingredients
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
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 the oven to 400°F and place a rack in the center.
- In a bowl, toss the carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread them evenly on a sheet pan. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
- For the lentils, boil about 4 cups of salted water. Add the dry lentils and simmer for 20-25 minutes until tender but not mushy. Drain any excess water.
- Let the lentils cool slightly, then mix in the remaining ingredients. Season with kosher salt to taste.
- Serve the lentils and roasted carrots over hummus, drizzled with olive oil.
Notes
Feel free to add chopped roasted almonds for extra crunch and flavor.
Frequently Asked Questions
Is Roasted Carrots and Lentil Salad With Hummus vegan? Yes, simply use maple syrup instead of honey and a vegan hummus. Skip the almonds or use dairy-free nuts if needed.
Can I use brown or green lentils instead of French lentils? Absolutely. Brown or green lentils work well; just monitor simmer time so they stay tender, not mushy.
Can this salad be made in advance? Yes. Prepare lentils, carrots, and hummus ahead; store separately for up to 3 days in the fridge. Assemble when ready to eat for best texture.
What other toppings go well? Try pomegranate seeds, roasted chickpeas, quick-pickled onions, or a pinch of za’atar.