Roasted Carrot and Lentil Salad with Hummus

Roasted Carrot and Lentil Salad with Hummus

I make this salad when I need a meal that actually fills me up and hits every craving. You get the earthy bite of firm French lentils mixed with sweet roasted carrots and chewy dates. We balance that sweetness with a sharp hit of red wine vinegar and the salty crunch of almonds and olives, all piled over a rich, creamy swoop of hummus.

Extra-virgin olive oil is the workhorse pulling this all together. It roasts the carrots until they are perfectly caramelized, and it forms the backbone of the dressing. The oil’s grassy richness keeps the vinegar from tasting too sharp, ensuring the flavors stay bright but balanced. More importantly, tossing these vegetables in olive oil helps your body soak up the fat-soluble vitamins packed inside the carrots. The combination of these healthy fats and the plant protein from the lentils keeps you full and energized for hours.

Because this dish is loaded with hearty lentils, vegetables, and rich hummus, it serves perfectly as a standalone main. To round it out, I recommend grabbing a piece of warm, crusty flatbread or sourdough to scoop up every last bit of the hummus and oil.

Ingredients

• 3 large carrots, sliced into thick coins
• 60 ml extra-virgin olive oil, divided (plus extra for drizzling)
• 5 ml honey
• 2 g smoked paprika
• 2 g ground cumin
• 1 g ground cinnamon
• 190 g dry French lentils
• 30 ml red wine vinegar
• 5 g Dijon mustard
• 70 g Medjool dates (about 3 to 4), pitted and finely chopped
• 35 g Castelvetrano olives, pitted and chopped
• 35 g salted, roasted almonds, chopped
• 15 g fresh flat-leaf parsley, finely chopped
• 10 g fresh mint, chopped
• 150 g hummus
• Kosher salt and freshly cracked black pepper

Method

1. Heat your oven to 200°C.
2. Toss the sliced carrots on a baking sheet with 30 ml of the extra-virgin olive oil, the honey, smoked paprika, cumin, cinnamon, and a large pinch of salt. Roast for 25 to 30 minutes, tossing halfway, until the carrots are tender and caramelized.
3. While the carrots roast, bring a medium pot of generously salted water to a boil. Add the dry lentils, lower the heat to a simmer, and cook for 20 to 25 minutes until they have a firm bite but are not mushy. Drain the water and let the lentils cool slightly.
4. Whisk together the remaining 30 ml of extra-virgin olive oil, the red wine vinegar, and the Dijon mustard in a large bowl.
5. Add the warm lentils, roasted carrots, dates, olives, almonds, parsley, and mint to the bowl with the dressing. Toss well to combine and season with salt and pepper to taste.
6. Swoop the hummus across the bottom of your plates or bowls. Spoon the warm lentil and carrot salad over the top. Finish with a final drizzle of extra-virgin olive oil.

Nutritional Analysis

Total: Calories: 2080.0 kcal | Protein: 70.5 g | Fat: 108.5 g | Fiber: 83.0 g

Per Serving (2 servings): Calories: 1040.0 kcal | Protein: 35.3 g | Fat: 54.3 g | Fiber: 41.5 g