Roasted Carrots And Lentil Salad With Hummus
Discover a burst of Mediterranean flavor with this Roasted Carrots and Lentil Salad with Hummus—an irresistibly wholesome dish that's as satisfying as it is nourishing!
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
Notes:
Feel free to add chopped roasted almonds for extra crunch and flavor.
Feel free to add chopped roasted almonds for extra crunch and flavor.