Roasted Carrots Lentil Salad

This flavor-packed roasted carrot and lentil salad layered over creamy hummus has become my go-to recipe for both weeknight dinners and impressive entertaining. The combination of warm spiced carrots, hearty lentils, and rich hummus creates a dish that's satisfying yet surprisingly light.

I first created this recipe when trying to use up some carrots from my garden harvest. My spouse initially wrinkled his nose at the mention of lentils but has since requested this dish weekly during the colder months.

• French lentils: also called lentils du Puy maintain their shape beautifully after cooking unlike red lentils which would turn mushy
• Large carrots: provide natural sweetness when roasted choose specimens with vibrant color and firm texture
• Shallots: offer a milder more complex flavor than regular onions look for firm bulbs without soft spots
• Smoked paprika: brings a subtle smoky depth that transforms ordinary carrots
• Medjool dates: add chewy sweetness that balances the earthiness of the lentils select plump moist ones
• Castelvetrano olives: contribute briny brightness and buttery texture find them at olive bars or jarred in specialty stores
• Quality hummus: serves as the creamy base store bought works wonderfully but homemade elevates the dish even further

How To Make Roasted Carrots and Lentil Salad with Hummus

Prepare the vegetables:

Slice carrots into thick coins about half inch thickness for optimal caramelization. Too thin and they'll burn before developing flavor too thick and they'll remain undercooked. Thinly slice shallots to ensure they roast evenly alongside the carrots.

Season and roast:

Toss the vegetables with olive oil maple syrup and spices ensuring each piece is evenly coated. The maple syrup encourages caramelization while the spice blend creates layers of warm flavor. Spread them in a single layer with space between pieces to promote browning rather than steaming.

Cook the lentils:

Simmer French lentils in generously salted water until tender but still slightly firm to the bite about 22 minutes. Taste test frequently during the final minutes as they can quickly overcook. Unlike other beans lentils don't require presoaking which saves significant time.

Create the salad mixture:

Combine the slightly cooled lentils with olive oil vinegar Dijon and mix thoroughly. The warm lentils will absorb the dressing's flavors more effectively than cold ones. Then fold in the dates olives herbs and nuts creating a textural symphony in every bite.

Assemble the dish:

Spread hummus in a swooping motion on each plate creating a nest for the other components. Layer the lentil mixture over the hummus then arrange the roasted carrots and shallots on top. Finish with a drizzle of good olive oil and additional fresh herbs.

The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power during a cooking class in Spain where the instructor insisted we smell the difference between regular and smoked varieties. The moment I opened that tin I knew my cooking would never be the same especially with vegetables that benefit from a hint of smokiness.

Make Ahead Tips

The beauty of this dish lies in its flexibility. Prepare the lentil salad up to three days ahead and store in an airtight container in the refrigerator. The flavors actually develop and improve overnight as the ingredients meld together. Roast the carrots and shallots up to two days ahead reheating them briefly in a 350°F oven just before serving to restore their texture. The hummus can be store bought or homemade several days in advance. When ready to serve simply assemble the components for a fresh looking dish despite the advance preparation.

Serving Suggestions

This versatile dish works brilliantly in multiple contexts. For a complete meal serve it with warm pita bread or flatbread for scooping. To create an impressive spread for entertaining pair it with other Mediterranean inspired dishes like tabbouleh cucumber yogurt salad or marinated feta. During summer months I serve it alongside grilled vegetables for an entirely plant based feast. For omnivores it complements simple grilled chicken or fish beautifully. Whatever the setting a crisp white wine like Sauvignon Blanc or Vermentino makes an excellent accompaniment cutting through the richness of the dish with bright acidity.

Customization Options

The basic template of this recipe welcomes endless variations based on season and preference. In summer substitute roasted zucchini or eggplant for some or all of the carrots. Swap black beluga lentils for the French variety for a striking color contrast against the hummus. Replace the dates with dried apricots or golden raisins for different sweet notes. Add crumbled feta or goat cheese for tangy richness. Experiment with different spice blends like za'atar ras el hanout or baharat to take the flavor profile in new directions. Even the hummus can be varied using roasted red pepper beetroot or herb varieties as your base.

Recipe FAQs

→ Can I prepare any components of this dish ahead of time?

Yes! The lentils can be cooked up to 3 days ahead and stored in the refrigerator. The carrots can be roasted a day in advance and reheated before serving. For best results, assemble the complete dish just before serving.

→ What type of hummus works best with this salad?

Classic chickpea hummus is ideal, but you can experiment with variations like roasted red pepper or garlic hummus. For homemade versions, aim for a smooth, slightly thick consistency that can support the lentils and carrots.

→ Can I substitute regular green or brown lentils for French lentils?

Yes, though French lentils (also called Puy lentils) hold their shape better after cooking. If using green or brown lentils, reduce cooking time slightly and monitor carefully to avoid mushiness.

→ What can I use instead of dates for sweetness?

Dried apricots, dried cranberries, or raisins make excellent substitutes. If using larger dried fruits, chop them to a similar size as the chopped dates for even distribution throughout the salad.

→ How can I make this dish vegan?

This dish is naturally vegan if you use maple syrup instead of honey for the roasted carrots. All other ingredients are plant-based.

→ What's the best way to serve this for a dinner party?

For an impressive presentation, spread hummus on a large platter, creating a well in the center. Arrange the lentil salad in the well, then top with the roasted carrots. Garnish with extra herbs, a drizzle of olive oil, and a sprinkle of flaky sea salt.