Description
Roasted Carrots and Lentil Salad is a Mediterranean-inspired dish with spiced roasted carrots, hearty French lentils, sweet dates, olives, and a creamy hummus base, topped with fresh herbs and a tangy dressing.
Ingredients
Roasted Carrots:
3 large carrots, sliced into thick coins
1 large shallot, thinly sliced
2 tablespoons olive oil
1 teaspoon maple syrup or honey
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
Lentil Salad:
1 cup dry French lentils
Kosher salt
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon 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 tablespoons fresh mint, chopped
For Serving:
Hummus
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) and position a rack in the center.
- Prepare the Roasted Carrots: Toss the sliced carrots and shallots with olive oil, maple syrup (or honey), smoked paprika, cumin, cinnamon, and kosher salt. Spread the mixture in an even layer on a sheet pan.
- Roast the Carrots: Roast the carrots for 25-30 minutes, tossing halfway through, until they are tender and caramelized. Remove from the oven and set aside.
- Cook the Lentils: Bring about 1 liter of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water.
- Prepare the Lentil Salad: Allow the lentils to cool slightly before stirring in the olive oil, apple cider vinegar, Dijon mustard, chopped dates, olives, almonds (if using), parsley, and mint. Season with kosher salt to taste.
- Assemble the Salad: Spread a layer of hummus on the base of serving plates or bowls. Top with the lentil salad and roasted carrots. Finish with a light drizzle of olive oil.
Notes
If you’d like to make this salad spicier, you can add finely chopped fresh chili or cayenne pepper to the dressing.
The recipe can be made vegan by substituting honey with maple syrup and using a plant-based hummus.
For added flavor, try using roasted chickpeas or tempeh instead of almonds for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
