Roasted Carrots and Lentil Salad with Hummus
Spiced oven-roasted carrots with a sweet and tangy lentil salad. Served over hummus for a easy and delicious lunch or dinner.
Servings: 3 -4 servings
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
- 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
- Hummus to serve
Instructions
- Preheat the oven to 400° F and position a rack in the center.
- Toss the carrots and shallots with olive oil, maple syrup, spices and salt. Spread in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized.
- To make the lentils, bring about 4 cups 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 not yet mushy. Drain excess water.
- Allow the lentils to cool slightly before stirring in the remaining ingredients. Season with kosher salt to taste.
- Serve the lentils and roasted carrots over hummus with a drizzle of olive oil.