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
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