Carrots Lentil Salad (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
1 large shallot, sliced thin
02 -
3 big carrots, cut into chunky rounds
03 -
1 teaspoon ground cumin
04 -
1/4 teaspoon ground cinnamon
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon kosher salt
07 -
2 tablespoons olive oil
08 -
1 teaspoon maple syrup or honey
→ Lentil Salad
09 -
Kosher salt
10 -
1 cup uncooked French lentils
11 -
1 teaspoon Dijon mustard
12 -
1/4 cup mint leaves, chopped small
13 -
1/4 cup salted almonds, roasted and chopped (optional)
14 -
1/4 cup parsley, chopped fine
15 -
2 tablespoons olive oil
16 -
3-4 medjool dates, finely chopped after pitting
17 -
2 tablespoons red wine vinegar
18 -
1/4 cup castelvetrano olives, chopped after pitting
→ For Serving
19 -
Hummus
# Instructions:
01 -
Set your oven to 200°C (400°F) and move a rack to the middle. Let it heat up.
02 -
Mix the carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Lay them flat on a baking tray and roast for about 25-30 minutes. Toss them once while cooking so they caramelize nicely and become tender.
03 -
Boil roughly 1 liter of salted water. Add your lentils and turn the heat down to a gentle boil. Let them cook for around 20-25 minutes until soft but not mushy. Drain any leftover water.
04 -
Once the lentils are slightly cooled, mix in olive oil, vinegar, Dijon mustard, dates, olives, almonds, parsley, and mint. Adjust the salt to suit your taste.
05 -
Spread some hummus on plates, then pile on the lentil salad and roasted carrots. To finish, drizzle with a little olive oil.
# Notes:
01 -
You can cook the lentils ahead of time and keep them chilled in the fridge to save effort later.
02 -
Serving the dish at room temperature gives the best flavor.