Description
A vibrant and wholesome Roasted Carrots and Lentil Salad served over creamy hummus. This dish features spiced oven-roasted carrots paired with a sweet and tangy French lentil salad, making it a perfect easy and delicious lunch or dinner option full of bold flavors and textures.
Ingredients
Roasted Carrots
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 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
Lentil Salad
- 1 cup dry French lentils
- Kosher salt, for cooking and seasoning
- 2 tbsp olive oil
- 2 tbsp red wine 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
To Serve
- Hummus, to serve
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and position an oven rack in the center to ensure even roasting of the carrots and shallots.
- Prepare and Roast Carrots: In a bowl, toss the sliced carrots and thinly sliced shallots with olive oil, maple syrup or honey, smoked paprika, ground cumin, cinnamon, and kosher salt. Spread the mixture in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized, developing rich flavors and a slight crisp on the edges.
- Cook the Lentils: Bring about 4 cups of salted water to a boil in a pot. Add the dry French lentils, reduce heat to a simmer, and cook for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess water and set aside to cool slightly.
- Mix Lentil Salad: Once the lentils have cooled slightly, combine them in a bowl with olive oil, red wine vinegar, Dijon mustard, chopped medjool dates, castelvetrano olives, chopped almonds if using, flat-leaf parsley, and fresh mint. Stir gently to combine and season with kosher salt to taste.
- Assemble and Serve: Spoon a generous layer of hummus onto each serving plate. Top with the lentil salad and roasted carrots and shallots. Drizzle a little olive oil over the top for added richness. Serve immediately for a nourishing and flavorful meal.
Notes
- You can substitute honey for maple syrup depending on your preference or dietary needs.
- Almonds in the lentil salad are optional but add a nice crunch and texture contrast.
- Use French lentils for their firm texture and ability to hold shape well; brown lentils can be used but may be softer.
- To make this dish gluten-free, ensure your mustard and any processed ingredients do not contain gluten.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
