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This zingy roasted carrot and lentil salad spread over smooth hummus has turned into my favorite dish for quick evening meals and when guests come over. When warm spiced carrots mix with filling lentils and thick hummus, you get something that fills you up but doesn't weigh you down.
I came up with this dish when I needed to use up carrots from my backyard. My partner made a face when I mentioned lentils at first but now asks for this meal every week during winter.
- French lentils: sometimes called lentils du Puy keep their firmness when cooked unlike red ones that go soft
- Large carrots: bring natural sweetness after roasting so pick ones with bright color and no softness
- Shallots: give a gentler, richer taste than regular onions go for hard ones with no mushy parts
- Smoked paprika: adds that hint of smokiness that makes plain carrots pop
- Medjool dates: throw in chewy sweetness that works against the earthy lentils look for juicy plump ones
- Castelvetrano olives: add salty zip and smooth feel find them at fancy food spots or good grocery stores
- Quality hummus: works as the smooth foundation grab from the store or make your own for extra points
Tasty Roasted Carrots and Lentil Salad with Hummus
- Get your veggies ready:
- Cut carrots into half-inch rounds for perfect browning. Cutting them too skinny means they'll burn before getting tasty, while too chunky means they'll stay hard inside. Slice shallots thin so they cook at the same rate as the carrots.
- Add flavor and roast:
- Mix the veggies with olive oil, maple syrup and your spices until everything's coated good. The maple helps them brown up nicely while the spices pack in the warmth. Spread them out with plenty of space so they roast properly instead of steaming.
- Fix the lentils:
- Boil French lentils in salty water until they're done but still have a bit of bite, around 22 minutes. Keep checking them near the end since they can get mushy fast. You don't need to soak lentils ahead of time, which is a real time-saver.
- Mix your salad stuff:
- Stir the warm-ish lentils with olive oil, vinegar and Dijon until well mixed. Warm lentils soak up the dressing better than cold ones. Then gently add the dates, olives, herbs and nuts so every forkful gives you different textures.
- Put it all together:
- Swirl hummus onto each plate making a little bed for everything else. Add your lentil mix over the hummus, then top with the roasted carrots and shallots. Finish with a splash of good olive oil and some fresh herbs on top.
Smoked paprika really makes this dish shine. I found out how amazing it is during a cooking class in Spain when the teacher made us smell the difference between regular and smoked kinds. The second I opened that little tin I knew my cooking would change forever, especially with veggies that taste better with a smoky touch.
Prep Ahead Tricks
What's great about this dish is how flexible it is. Make the lentil mixture up to three days early and keep it in the fridge in a sealed container. It actually tastes better the next day as the flavors mix together. You can roast the carrots and shallots two days ahead and just warm them quickly in a 350°F oven right before serving to bring back their texture. Use store-bought hummus or make your own days ahead. When it's time to eat, just stack everything together and it'll look fresh-made even though you did most of the work earlier.
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Ways To Serve It
This dish fits so many different situations. For a full meal, serve it with warm pita or flatbread for scooping everything up. When friends come over, put it next to other Mediterranean foods like tabbouleh, yogurt cucumber salad, or marinated feta. In hot weather, I pair it with grilled veggies for an all-plant feast. If you eat meat, it goes great with simple grilled chicken or fish too. No matter how you serve it, a crisp white wine like Sauvignon Blanc or Vermentino cuts through the richness perfectly with its bright tanginess.
Ways To Switch It Up
The basic idea of this dish lets you change things up however you want based on the season or what you like. In summer, try using roasted zucchini or eggplant instead of some or all of the carrots. Try black beluga lentils instead of French ones for a cool color contrast against the white hummus. Switch dates for dried apricots or golden raisins for different sweet bits. Throw in some crumbled feta or goat cheese for tangy richness. Play around with spice mixes like za'atar, ras el hanout, or baharat to take the flavor in new directions. Even the hummus can change using roasted red pepper, beet, or herb versions as your base.
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Frequently Asked Questions
- → Can any parts of this dish be made early?
Totally! The lentils will keep fresh in the fridge for up to three days, and the carrots can be roasted a day ahead. Just warm them up before assembly for the best taste.
- → Which type of hummus matches best here?
Plain chickpea hummus works great, but feel free to try garlicky or roasted red pepper versions. For homemade hummus, make it smooth and not too runny so it holds everything nicely.
- → Can I swap French lentils for regular lentils?
Yes, you can! French (Puy) lentils hold their shape better, but green or brown ones also work. Just cook them a little less and keep an eye on their texture.
- → What are good date alternatives for sweetness?
You can use dried cranberries, raisins, or chopped dried apricots. Dice large substitutes into pieces similar to the dates for even mixing.
- → How do I keep this dish vegan?
It’s already vegan as long as you use maple syrup instead of honey when roasting the carrots. All the base ingredients fit a plant-based diet perfectly.
- → What’s the prettiest way to serve this at a party?
Spread hummus on a big platter and make a little well in the center. Pile the lentil mix in the middle, then top it with the roasted carrots. Add herbs, olive oil, and sea salt for a fancy touch!