Name: Roasted Carrot and Lentil Salad with Hummus for Cozy Nights
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium Carrots (Roasted until caramelized); 1 medium Shallot (Substitute with red onion if desired); 1 cup French Lentils (Cooked to retain slight bite); 1/4 cup Flat-leaf Parsley (Chopped); 1/4 cup Fresh Mint (Optional, for added flavor); 3 tablespoons Olive Oil (Extra virgin preferred); 1 tablespoon Maple Syrup/Honey (Use maple syrup for vegan option); 1 teaspoon Dijon Mustard (Whole grain adds texture); 2 tablespoons Red Wine Vinegar (Substitute with apple cider vinegar if needed); 1 teaspoon Kosher Salt (Adjust to taste); 1 teaspoon Smoked Paprika (For a smoky flavor); 1 teaspoon Ground Cumin (Essential for flavor); 1/4 teaspoon Cinnamon (Just a pinch for warmth); 1/4 cup Salted Roasted Almonds (Substitute with pumpkin seeds for a nut-free version); 6 medium Medjool Dates (Diced); 1/4 cup Castelvetrano Olives (Pitted, can substitute with any pitted olives); 1 cup Hummus (Store-bought or homemade)

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As the sweet aroma of roasted carrots fills my kitchen, memories of comforting family meals come rushing back—there’s just something special about this dish. My Roasted Carrot and Lentil Salad with Hummus combines tender, caramelized carrots with a hearty lentil mix, all resting atop a creamy hummus base. It’s the perfect balance of healthiness and comfort food, making it ideal for anyone looking to escape the hustle and bustle of fast food. Not only is it quick to prepare, but it also shines as a versatile dish that works well as a main course or a vibrant side. This salad is packed with flavors and nutrients, giving you a warm hug in every bite. Ready to lift your meal prep game? Let’s dive into this delightful recipe!

Why is this salad a must-try?

Satisfying flavors: The combination of sweet roasted carrots and savory lentils creates a dish bursting with rich tastes that delight the palate.
Nutritious goodness: Packed with plant-based protein and fiber, this salad not only fills you up but also fuels your body with wholesome nutrients.
Versatile dish: Perfect as a main or side, you can easily serve it at gatherings or meal prep for the week. Try it alongside my Mediterranean Lentil Salad for added variety!
Quick and easy: In just 30 minutes, you can whip up this comforting dish, leaving you more time to enjoy its deliciousness.
Eye-catching presentation: With vibrant colors and textures, this salad is as beautiful as it is tasty, making it a showstopper on any table.

Roasted Carrot and Lentil Salad with Hummus Ingredients

Creating your own Roasted Carrot and Lentil Salad with Hummus is a breeze with these flavorful ingredients!

For the Salad

Carrots – Adds sweetness and texture; roast to caramelize for depth of flavor.
Shallot – Provides savory depth; can be substituted with red onion for a milder taste.
French Lentils – The protein-packed base of the salad; ensure they retain a slight bite for best texture.
Flat-leaf Parsley – Adds freshness and a pop of color; can also use cilantro for a different flavor profile.
Fresh Mint – Brightens the dish; optional but significantly elevates the flavors.

For the Dressing

Olive Oil – Used for roasting the vegetables and in the dressing; extra virgin provides a richer taste.
Maple Syrup/Honey – Offers sweetness that balances savory spices; opt for maple syrup for a vegan option.
Dijon Mustard – Gives a spicy kick to the dressing; whole grain can add texture.
Red Wine Vinegar – Adds acidity to balance the sweetness; apple cider vinegar works well as a substitute.
Kosher Salt – Essential for seasoning; regular salt can replace but adjust the quantity to taste.

For the Roasted Elements

Smoked Paprika – Infuses a rich smoky flavor; substitute with regular paprika for less intensity.
Ground Cumin – Enhances the earthy flavors; essential for authentic taste.
Cinnamon – Adds warmth; use just a pinch to avoid overpowering the dish.

For Texture and Crunch

Salted Roasted Almonds – Provide a crunch and nuttiness; pumpkin seeds can be a nut-free alternative.
Medjool Dates – Imparts natural sweetness and chewiness; substitute with raisins if needed.
Castelvetrano Olives – Provides saltiness and richness; any pitted olives can be used as a substitute.

For Serving

Hummus – Creamy base that ties the salad together; feel free to use store-bought or homemade for convenience.

Step‑by‑Step Instructions for Roasted Carrot and Lentil Salad with Hummus

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C), positioning the rack in the center to ensure even roasting. This temperature is ideal for caramelizing our carrots, allowing their natural sweetness to shine. While the oven heats, gather your ingredients to streamline the cooking process and set a warm, inviting atmosphere in your kitchen.

Step 2: Prepare the Carrots and Shallots
In a large mixing bowl, toss the chopped carrots and shallots with olive oil, maple syrup, smoked paprika, ground cumin, cinnamon, and kosher salt. Make sure all pieces are evenly coated. The goal is to infuse these veggies with flavor before roasting. Spread them out in a single layer on a baking sheet to ensure they roast rather than steam.

Step 3: Roast the Carrots and Shallots
Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through, give the carrots a gentle toss to promote even cooking. You’re looking for the carrots to turn tender and caramelized, becoming beautifully golden and slightly crispy on the edges. Their rich aroma will fill your kitchen, hinting at the deliciousness to come in the Roasted Carrot and Lentil Salad with Hummus.

Step 4: Cook the Lentils
While the vegetables roast, bring 4 cups of salted water to a boil in a saucepan. Once boiling, add the French lentils and reduce the heat to a simmer. Cook for 20-25 minutes until the lentils are tender but have a slight bite, avoiding a mushy texture. After cooking, drain any excess water to ensure a perfect consistency for your salad.

Step 5: Cool and Combine the Lentils
Allow the lentils to cool slightly in their pot. Once they have cooled down a bit, transfer them to a mixing bowl and incorporate the chopped parsley, mint, diced Medjool dates, Castelvetrano olives, and a pinch of kosher salt to taste. This medley adds freshness, sweetness, and a delightful burst of flavor to the salad.

Step 6: Assemble the Salad
To serve, start by laying a generous base of creamy hummus onto your serving plates. Pile the lentil mixture on top, followed by the beautifully caramelized carrots and shallots. Drizzle with a touch of olive oil for extra richness and visual appeal. The contrast between the vibrant, colorful layers will make your Roasted Carrot and Lentil Salad with Hummus a feast for the eyes as well as the palate.

Roasted Carrot and Lentil Salad with Hummus Variations

Feel free to play around with this recipe, making it your own with unique swaps and twists!

Sweet Potato Swap: Use roasted sweet potatoes instead of carrots for a sweeter, creamier texture. This variation is perfect for those who love a hint of natural sweetness.
Chickpea Substitute: Replace French lentils with chickpeas for added protein and a different texture. Chickpeas give a delightful, hearty bite to the salad.
Tahini Twist: Substitute hummus with tahini for a richer flavor and creaminess. The nuttiness of tahini complements the caramelized veggies beautifully.
Vegan Ranch Drizzle: Add a splash of your favorite vegan ranch for a creamy, zesty dressing that elevates the entire dish.
Feta Cheese Option: If not strictly vegan, crumble some feta cheese over the top before serving for an extra punch of flavor. The salty richness pairs wonderfully with the sweet carrots.
Spice it Up: Add a pinch of cayenne pepper or some red pepper flakes for a spicy kick that warms the palate. It’s an exciting contrast to the sweetness of the carrots!
Nut-Free Crunch: If you need to stay nut-free, simply replace salted almonds with crispy pumpkin seeds for a similar crunch without the allergens.
Herb Variations: Swap parsley and mint for fresh basil or dill for a whole new flavor profile. The fresh herbs not only add color but also bright freshness, making each bite zing!

Explore these variations and make this salad a delightful experience tailored just for you. For instance, serve it alongside my Jalapeno Popper Roasted Potato Salad for a flavorful spread at your next gathering!

How to Store and Freeze Roasted Carrot and Lentil Salad with Hummus

Fridge: Keep your salad in an airtight container in the refrigerator for up to 5 days. This helps maintain freshness and flavor, allowing you to enjoy it throughout the week.

Freezer: If you want to freeze leftovers, store the lentil mixture separately from the roasted carrots and hummus. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

Reheating: For optimal texture, reheat the lentil mixture gently in the microwave or on the stovetop, adding a splash of water or olive oil if needed. Serve over fresh hummus for a creamy complement.

Serving Cold: This salad can also be enjoyed cold straight from the fridge, making it a perfect grab-and-go meal packed with nutrients and a delightful taste from the Roasted Carrot and Lentil Salad with Hummus.

What to Serve with Roasted Carrot and Lentil Salad with Hummus

Elevate your mealtime experience by exploring delightful pairings that complement the warm, flavorful notes of this hearty salad.

Crispy Pita Chips: Their crunch adds a delightful contrast to the creamy hummus base. Perfect for scooping up every savory bite!
Garlicky Roasted Chickpeas: These offer a protein punch and a satisfying crunch, enhancing the salad’s nutritional profile while mirroring its rich flavors.
Creamy Avocado Toast: A buttery avocado layer on toasted bread brings a richness that balances the acidity in the salad. It’s a dreamy, extra indulgent side.
Tangy Cucumber Salad: Adding a refreshing, crisp element, this cool side cuts through the warmth of the roasted veggies, providing a bright, tasty contrast.
Herbal Quinoa: Light yet filling, quinoa tossed with fresh herbs harmonizes beautifully with the roasted carrots and lentils while providing an additional texture.
Chilled White Wine: A crisp Pinot Grigio or Sauvignon Blanc enhances the meal with its refreshing acidity, making for a light and vibrant pairing.
Dark Chocolate Mousse: For dessert, indulge in a luscious chocolate mousse. It creates a delightful contrast, leaving a comforting end to your meal.

Expert Tips for Roasted Carrot and Lentil Salad

Perfect Roasting: Keep an eye on the carrots while roasting. Toss them halfway to ensure even caramelization and avoid uneven cooking.
Lentil Consistency: Cook lentils until they are tender yet slightly firm to the bite. Avoid mushiness by cooking them just right for your Roasted Carrot and Lentil Salad with Hummus.
Season Generously: Don’t skimp on seasoning! Adjust salt and spices to your taste, as they enhance the overall flavor and balance of the dish.
Fresh Herbs: Fresh mint and parsley elevate the flavor profile. Add them just before serving for vibrant freshness.
Storage Tips: Store the ingredients separately if meal prepping. Combine shortly before serving to keep everything fresh and maintain texture.

Make Ahead Options

This Roasted Carrot and Lentil Salad with Hummus is an ideal meal prep option for busy weeknights! You can roast the carrots and shallots up to 24 hours ahead of time and store them in an airtight container in the fridge to maintain their delicious caramelized flavor. The lentils can also be cooked in advance and kept for 3 days in a sealed container. To assemble, simply layer the hummus on your serving plate, followed by the lentil mixture and roasted vegetables right before serving. Just remember to drizzle with olive oil for that final touch—this dish will taste just as delightful, saving you time and ensuring nutritious meals are within reach!

Roasted Carrot and Lentil Salad with Hummus Recipe FAQs

How do I choose the best carrots for this salad?
Absolutely! Look for firm carrots that are vibrant in color without any dark spots or soft spots. The brighter the color, the sweeter the carrot tends to be. For this salad, I recommend using medium-sized carrots, which roast nicely and add the perfect texture.

What’s the best way to store leftover Roasted Carrot and Lentil Salad with Hummus?
To keep your salad fresh, store it in an airtight container in the refrigerator for up to 5 days. If you’re doing meal prep, store the components separately, particularly the roasted carrots, lentils, and hummus, to maintain their textures and flavors.

Can I freeze the Roasted Carrot and Lentil Salad?
Yes, you can! To freeze, separate the lentil mixture from the roasted carrots and hummus, as they don’t freeze well together. Place the lentil mix in an airtight container or freezer bag, and it’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat gently.

What if my lentils are too mushy?
If you accidentally overcooked your lentils and they are mushy, don’t worry! You can rinse them under cold water to stop the cooking process. For the next attempt, keep an eye on the lentils while they simmer—check them at the 20-minute mark. They should be tender yet retain a slight bite for the best texture in your salad.

Are there any dietary considerations for this recipe?
Very! This salad is vegan and gluten-free, making it suitable for various dietary preferences. If you have nut allergies, feel free to replace the salted roasted almonds with pumpkin seeds for a crunch without the nuts. Additionally, if you’re allergic to any key ingredients, check substitutions like using chickpeas instead of lentils or avoiding certain spices to suit your dietary needs.