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This Roasted Carrot and Lentil Salad with Hummus is all about vibrant color and deep flavor. Sweet roasted carrots and tender lentils get tossed in a zippy dressing and layered over creamy hummus for a meal that is both hearty and fresh. It is a go-to when I want something both satisfying and nourishing but still quick enough for a weeknight dinner.
I first put this together for a picnic and the platter was gone in minutes. Now it is my answer for busy weeknights or easy entertaining because it always feels special.
Ingredients
- Carrots: thick coins for roasting sweeter flavor and better texture choose firm bright orange carrots with smooth skin
- Shallot: thinly sliced brings mild sweetness and depth select plump bulbs with tight skin
- Olive oil: helps caramelize veggies use a robust extra virgin for best flavor
- Maple syrup or honey: balances the spices and intensifies the color real maple syrup works especially well
- Smoked paprika: lends smoky depth try Spanish or Hungarian for more intensity
- Ground cumin: classic warmth and earthiness fresh ground adds best flavor
- Cinnamon: a subtle warmth without overpowering
- Kosher salt: enhances veggies and brings out flavors
- French lentils: hold their shape and have a peppery bite pick small slate-green lentils for best results
- Red wine vinegar: gives tangy brightness opt for a good aged vinegar for smoothness
- Dijon mustard: emulsifies and seasons with a gentle kick
- Medjool dates: chopped for bursts of caramel sweetness look for soft plump dates
- Castelvetrano olives: buttery and mild give a pop of briny contrast choose pitted for ease
- Salted roasted almonds: optional crunch and extra richness chop just before using for freshness
- Flat-leaf parsley: freshly chopped for green flavor and color
- Fresh mint: lifts the salad with cooling notes and perfume
- Hummus: creamy base ties everything together pick a high quality or homemade hummus for best impact
Step-by-Step Instructions
- Prep and Roast the Carrots:
- Slice carrots into thick coins and the shallot thinly. Mix both with olive oil maple syrup smoked paprika cumin cinnamon and salt in a large bowl. Spread on a sheet pan in a single layer so they caramelize not steam. Roast at 400 F for 25 to 30 minutes tossing halfway. The vegetables should be deeply golden brown at the edges and fork tender when done.
- Cook and Cool the Lentils:
- Bring a large pot of salted water to a boil. Add the dry French lentils and simmer uncovered for 20 to 25 minutes. The lentils should be tender but hold their shape. Drain very well and let them cool a bit before dressing so they stay firm and the dressing clings.
- Mix the Lentil Salad:
- Once lentils are just warm not hot toss with olive oil red wine vinegar Dijon mustard chopped dates Castelvetrano olives almonds if using parsley and mint. Taste and add more salt if needed. The flavors should pop but not taste overly vinegary.
- Assemble and Serve:
- Spoon a generous layer of hummus onto your plate or platter. Heap the lentil salad over the top then scatter the warm roasted carrots and shallots. Finish with a swirl of olive oil more herbs and extra almonds if you like.
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I love how the smoked paprika and sweet roasted carrots transform the whole dish. Every time I make it my family talks about how the kitchen smells amazing for hours and they always reach for seconds.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to four days. If making ahead store the hummus separately so the flavors stay fresh and the salad does not get soggy. The salad tastes great cold or at room temperature and you can reheat the carrots in the oven or a skillet if you want them warm again.
Ingredient Substitutions
Regular brown or green lentils will work if French lentils are not available though the salad may be softer. Try golden raisins or dried cranberries in place of dates for a different fruity sweetness. If you do not have Castelvetrano olives use another mild green olive. Toasted pepitas or sunflower seeds are a quick swap for almonds if you need nut free.
Serving Suggestions
This salad makes a filling main served with warm pita or flatbread. For extra protein add a scoop of Greek yogurt or grilled halloumi. It pairs beautifully with grilled chicken or fish for a larger meal and looks stunning on a big platter for gatherings or potlucks.
Cultural Inspiration
Both roasted carrots and lentils are beloved in Middle Eastern and Mediterranean kitchens. Serving them over hummus draws on traditions of layered mezze dishes designed for sharing and feasting. The warm spices and handfuls of herbs echo classic flavors you will find all across the region’s home cooking.
Recipe FAQs
- → What type of lentils work best for this dish?
French (Puy) lentils are ideal due to their firm texture and ability to hold shape after cooking.
- → Can I prepare the components in advance?
Yes, both the roasted carrots and lentil salad can be made ahead and refrigerated separately for up to three days.
- → Are there alternative toppings I can use?
Try adding crumbled feta, extra herbs, or toasted pumpkin seeds for more flavor and crunch.
- → How can I make this dish vegan?
Simply use maple syrup instead of honey for roasting the carrots and ensure your hummus contains no dairy ingredients.
- → What should I serve alongside this dish?
Pair with warm pita, crusty bread, or a crisp green salad to create a complete meal.