Fresh carrot & lentil salad with creamy hummus—healthy, protein-packed, flavorful, and perfect for vibrant lunches or light vegan dinners!

Why You’ll Love This Recipe

Nutrient-rich: Packed with fiber, protein, and antioxidants
Plant-based and vegan: No animal products, but full of flavor

Perfectly balanced: Sweet, savory, and tangy elements in harmony
Great for meal prep: Stores well for healthy lunches
Customizable: Adapt with your favorite toppings or greens

Mediterranean flair: Classic flavors from olive oil, cumin, and fresh herbs
Hearty and filling: Lentils provide satisfying protein and texture
Colorful presentation: Visually appealing and appetizing

No fancy tools needed: Just basic kitchen gear
Naturally gluten-free: Suitable for various dietary needs

Ingredients

1 cup dry French lentils

3 large carrots, sliced into thick coins
1 large shallot, thinly sliced
2 tablespoons olive oil

1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon

1 teaspoon maple syrup
Salt and pepper to taste
2 tablespoons red wine vinegar

1 teaspoon Dijon mustard
3 Medjool dates, pitted and finely chopped
1/4 cup Castelvetrano olives, pitted and chopped

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/4 cup chopped roasted almonds (optional)

Hummus, for serving

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss carrots and shallot with 1 tablespoon olive oil, smoked paprika, cumin, cinnamon, maple syrup, salt, and pepper. Spread on the baking sheet.

Roast for 25–30 minutes, turning once, until tender and caramelized.
While roasting, rinse lentils and place in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 20–25 minutes. Drain and set aside.
In a large bowl, whisk the remaining 1 tablespoon olive oil with red wine vinegar, Dijon mustard, salt, and pepper.

Add warm lentils to the dressing and toss well. Fold in dates, olives, parsley, mint, and almonds (if using).
To serve, spread hummus on plates and top with the lentil salad and roasted carrots. Garnish with herbs if desired.

Servings And Timing

Servings: 4

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Calories Per Serving: Approximately 350 kcal

Variations

Add greens: Serve over arugula or spinach for extra freshness
Try different legumes: Swap lentils for chickpeas or black beans

Add a crunch: Use toasted sunflower seeds instead of almonds
Roast other veggies: Include parsnips, beets, or sweet potatoes
Make it spicy: Add a pinch of chili flakes to the roasted carrots

Citrus twist: Add a splash of lemon or orange juice to the dressing
Hummus upgrade: Use flavored hummus like roasted red pepper or garlic
Dairy touch: Crumble feta on top for a creamy, tangy element

No dates? Use raisins or chopped dried apricots
Make it a wrap: Roll it all up in a flatbread for a portable meal

Storage/Reheating

Storage:
Store the lentil salad and roasted carrots in an airtight container in the refrigerator for up to 4 days. Keep hummus separate until ready to serve.

Reheating:
Serve cold or at room temperature. If you prefer it warm, gently reheat the lentils and carrots in a skillet over medium heat, but do not heat the hummus.

FAQs

Can I Use Brown Or Green Lentils Instead?

Yes, but French lentils hold their shape better. Adjust cooking time as needed.

Is This Recipe Suitable For Meal Prep?

Absolutely. Prepare ahead and portion out for easy weekday lunches.

What If I Don’t Have Hummus?

You can use Greek yogurt, tahini sauce, or mashed avocado as a base.

Can I Use Baby Carrots Instead Of Slicing Whole Ones?

Yes, just ensure they’re evenly sized for consistent roasting.

Is This Salad Freezer-Friendly?

Not recommended. The texture of lentils and roasted carrots doesn’t freeze well.

Can I Make This Oil-Free?

Yes, roast the carrots with vegetable broth or a light spray, and omit the olive oil in the dressing.

How Can I Make This More Filling?

Add a scoop of quinoa or serve with warm pita bread on the side.

Can I Add Protein To This Dish?

Sure—top with grilled chicken, tofu, or a soft-boiled egg for extra protein.

How Do I Keep The Herbs Fresh?

Add parsley and mint just before serving to maintain color and flavor.

Is This Salad Good For A Picnic?

Yes! It’s sturdy, doesn’t wilt, and travels well in containers.

Conclusion

Carrot & Lentil Salad With Creamy Hummus is a stunning and wholesome dish that showcases the power of plant-based ingredients. With its warm spices, fresh herbs, and rich hummus base, it delivers both nourishment and flavor. Perfect for weekday meals, entertaining guests, or enjoying as a vibrant lunch, this salad is as satisfying as it is beautiful.

Keep the Veg Vibes Going

This Carrot & Lentil Salad With Creamy Hummus is just the start of your whole-food flavor journey. For a nutritious start to your day, try the naturally sweet and satisfying Blueberry Cottage Cheese Breakfast Bake. Looking for something to dip into that extra hummus? The Fluffy No Carb Yogurt Bread is perfect warm from the oven. Crunch lovers will adore the high-protein Cottage Cheese Chips Recipe, and if wraps are more your thing, the Savory Cottage Cheese Wrap keeps it fresh and flexible. For a plant-powered breakfast twist, the Zucchini Banana Oatmeal offers hearty comfort without the carb overload.

Carrot and Lentil Salad With Creamy Hummus

Author: Chef Clara

Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Description

Fresh carrot & lentil salad with creamy hummus—healthy, protein-packed, flavorful, and perfect for vibrant lunches or light vegan dinners!

Ingredients

Scale

1 cup dry French lentils
3 large carrots, sliced into thick coins

1 large shallot, thinly sliced
2 tablespoons olive oil
1 teaspoon smoked paprika

1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon maple syrup

Salt and pepper to taste
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard

3 Medjool dates, pitted and finely chopped
1/4 cup Castelvetrano olives, pitted and chopped
1/4 cup chopped fresh parsley

2 tablespoons chopped fresh mint
1/4 cup chopped roasted almonds (optional)
Hummus, for serving

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the sliced carrots and shallot with 1 tablespoon olive oil, smoked paprika, cumin, cinnamon, maple syrup, salt, and pepper. Spread the mixture in a single layer on the prepared baking sheet.

Roast in the preheated oven for 25–30 minutes, turning halfway through, until the carrots are tender and caramelized.
While the vegetables are roasting, rinse the lentils under cold water. Place them in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until tender but still holding their shape. Drain and set aside.
In a large bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, Dijon mustard, salt, and pepper to taste.

Add the warm lentils to the dressing and toss to coat. Fold in the chopped dates, olives, parsley, mint, and almonds (if using).
To serve, spread a generous spoonful of hummus onto each plate. Top with the lentil salad and roasted carrots. Garnish with additional herbs if desired.

Notes

Use pre-cooked lentils to save time.

Adjust spices to taste; more cinnamon adds warmth, while more cumin boosts earthiness.
Serve warm or chilled; flavors deepen as it sits.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Salad
Method: Roasting

Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350 kcal

Sugar: 9 g
Sodium: 380 mg
Fat: 15 g

Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g

Carbohydrates: 40 g
Fiber: 11 g
Protein: 13 g

Cholesterol: 0 mg