Delicious Roasted Carrots and Lentil Salad with Hummus
A delightful and nutritious dish that combines roasted carrots and lentils topped with creamy hummus.
Ingredients
Scale
- For the Roasted Carrots:
- 3large carrots, sliced into thick coins
- 1large shallot, thinly sliced
- 2 tbspolive oil
- 1 tspmaple syrup or honey
- 1 tspsmoked paprika
- 1 tspground cumin
- 1/4 tspcinnamon
- 1/2 tspkosher salt
- For the Lentil Salad:
- 1 cupdry French lentils
- Kosher salt
- 2 tbspolive oil
- 2 tbspred wine vinegar
- 1 tspDijon mustard
- 3–4medjool dates, pitted and finely chopped
- 1/4 cupCastelvetrano olives, pitted and chopped
- 1/4 cupsalted, roasted almonds, chopped (optional)
- 1/4 cupflat-leaf parsley, finely chopped
- 2 tbspfresh 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.
Nutrition
- Calories: 350 kcal
- Protein: 12 g