Description
Enjoy a flavorful Roasted Carrots and Lentil Salad with Hummus that’s easy to make! Perfect for lunch or dinner—try this recipe today!
Ingredients
Scale
- 3 large carrots
- 1 large shallot
- 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
- 1 cup dry French lentils
- 2 tbsp red apple 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.
- Toss sliced carrots and shallots with olive oil, maple syrup, spices, and salt in a mixing bowl. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, boil salted water and add lentils. Simmer for 20-25 minutes until tender; drain excess water.
- In a bowl, mix cooked lentils with olive oil, vinegar, mustard, chopped dates, olives, nuts (if using), parsley, and mint. Season to taste.
- Serve by spooning hummus onto plates and topping with the roasted carrot-lentil mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg