Name: Roasted Carrot and Lentil Salad with Hummus Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 large carrots, sliced into thick coins; 1 large shallot, thinly sliced; 2 tbsp olive oil; 1 tsp maple syrup or honey; 1 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp cinnamon; 1/2 tsp kosher salt; 1 cup dry French lentils; Kosher salt, to taste; 2 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 3-4 medjool dates, pitted and finely chopped; 1/4 cup castelvetrano olives, pitted and chopped; 1/4 cup salted, roasted almonds, chopped (optional); 1/4 cup flat-leaf parsley, finely chopped; 2 tbsp fresh mint, chopped; Hummus, to serve

Jump to Recipe· 3.8 from 51 reviews

If you’ve been on the lookout for a salad that’s bursting with flavors, textures, and vibrant colors, then the Roasted Carrot and Lentil Salad with Hummus Recipe is exactly what you need. This dish masterfully combines sweet, smoky roasted carrots with hearty, tangy lentils and a creamy hummus finish, creating a harmony of tastes that feels both comforting and exciting. It’s a versatile salad that feels just as special for a casual lunch as it does served at a dinner party, delivering layers of nutrition without skimping on flavor or personality.

Ingredients You’ll Need

A clear glass bowl filled with a mix of small, round green lentils, chopped bright green herbs scattered throughout, and pieces of light brown almonds and dark reddish-brown dried fruit mixed evenly. The lentils create a grainy, textured base layer, with the herbs adding fresh green color and a leafy texture. The almonds add a smooth but firm texture in small chunks, and the dried fruit pieces bring a deeper, glossy brown shade scattered across the bowl. The bowl is shown on a white marbled surface, giving a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you—each ingredient is simple but plays a vital part in crafting this salad’s unforgettable depth. From the earthy lentils to the bright fresh herbs and rich spices, every component adds texture, flavor, or a pop of color to round out the dish beautifully.

3 large carrots, sliced into thick coins: Thick slices roast beautifully, caramelizing to bring out their natural sweetness.
1 large shallot, thinly sliced: Adds a gentle yet punchy aroma that complements the carrots perfectly.
2 tbsp olive oil: Essential for roasting the carrots and bringing richness to the salad.
1 tsp maple syrup or honey: Adds a subtle sweetness that balances the smoky spices.
1 tsp smoked paprika: Gives a warm, smoky flavor that elevates the carrots.
1 tsp ground cumin: Adds earthy notes that pair fantastically with lentils.
1/4 tsp cinnamon: A hint of warmth and complexity without being overpowering.
1/2 tsp kosher salt: Brings out all the natural flavors beautifully.
1 cup dry French lentils: These hold their shape well and offer a lovely nutty taste.
Kosher salt (for cooking lentils): To season the lentils as they cook.
2 tbsp olive oil (for salad dressing): Ensures a silky finish when combined with vinegar and mustard.
2 tbsp red wine vinegar: Provides an acid punch that brightens the entire salad.
1 tsp Dijon mustard: Adds a tangy depth to the dressing and ties flavors together.
3-4 medjool dates, pitted and finely chopped: Small bursts of sweetness that contrast the savory elements.
1/4 cup castelvetrano olives, pitted and chopped: Briny and buttery with a mild flavor, perfect for heartiness.
1/4 cup salted, roasted almonds, chopped (optional): Adds crunch and an extra nutty dimension.
1/4 cup flat-leaf parsley, finely chopped: Fresh and bright, cutting through the richness.
2 tbsp fresh mint, chopped: A refreshing herby note that lifts the entire dish.
Hummus, to serve: Creamy and velvety, it’s the perfect luscious finishing touch.

How to Make Roasted Carrot and Lentil Salad with Hummus Recipe

Step 1: Roast the Carrots and Shallots

Start by preheating your oven to 425°F (220°C). Toss the carrot coins and shallots in olive oil, maple syrup or honey, smoked paprika, cumin, cinnamon, and kosher salt. Spread them out on a lined baking tray in a single layer to ensure even roasting. Pop them in the oven for about 25–30 minutes until they are tender and caramelized on the edges, stirring halfway through for beautiful even color and flavor.

Step 2: Cook the Lentils

While the carrots roast, rinse your French lentils well under cold water. Add them to a pot with water and a pinch of kosher salt, then bring to a gentle simmer. Cook the lentils for about 20–25 minutes until they are tender but still hold their shape—nobody wants mushy lentils! Drain any excess water and set aside to cool slightly.

Step 3: Whip Together the Salad Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until the dressing is smooth and emulsified. This simple dressing brings a zesty and silky element that harmonizes all the flavors in your salad.

Step 4: Combine the Lentil Salad

To the cooked lentils, fold in the finely chopped dates, castelvetrano olives, parsley, mint, and roasted almonds if you’re using them. Pour over the dressing and mix gently to coat everything evenly. The contrast between sweet dates, briny olives, and fresh herbs makes this salad truly sing.

Step 5: Assemble Your Roasted Carrot and Lentil Salad with Hummus Recipe

Once your carrots and shallots are roasted and cooled just enough to handle, gently fold them into the lentil mixture. Serve a generous scoop of the salad alongside a dollop of creamy hummus. That creaminess will tie all the textures and flavors together in the most delightful way.

How to Serve Roasted Carrot and Lentil Salad with Hummus Recipe

Garnishes

To make your presentation pop and add an extra layer of flavor, sprinkle some toasted sesame seeds or a few whole fresh mint leaves on top. A squeeze of fresh lemon juice just before serving also brings a burst of brightness that elevates everything.

Side Dishes

This salad is fantastic on its own but pairs beautifully with warm pita bread or flatbreads for scooping up the hummus and salad. For something heartier, grilled chicken or spiced lamb kebabs make an excellent accompaniment. It’s so versatile, it fits with whatever mood you’re in!

Creative Ways to Present

Try serving this salad in individual mason jars layered with hummus at the bottom and salad on top for a stunning and portable lunch option. Another fun idea is to spread hummus over a large platter, spoon the salad artfully on top, and garnish with herbs and nuts for a colorful, shareable centerpiece at gatherings.

Make Ahead and Storage

Storing Leftovers

You can refrigerate leftovers in an airtight container for up to 3 days. The flavors meld beautifully over time, though the almonds are best added fresh if you want to keep their crunch.

Freezing

This salad isn’t ideal for freezing because the texture of the lentils and carrots will change, and the fresh herbs will lose their vibrancy. It’s best enjoyed fresh or within a few days.

Reheating

If you want to enjoy it warm, gently reheat just the roasted carrots and lentils in a pan or microwave, then toss with fresh herbs and serve with cold hummus. Avoid reheating the hummus to preserve its creamy texture and flavor.

FAQs

Can I use other types of lentils for this salad?

Absolutely! While French lentils hold their shape beautifully and have a wonderful nutty flavor, you can substitute green or brown lentils. Just be mindful to cook them until tender but not mushy to maintain the best texture.

Is this recipe vegan?

Yes! The entire dish is plant-based, making it perfect for vegan and vegetarian diets. Just double-check your favorite hummus to ensure it’s vegan if you’re buying pre-made.

How spicy is the salad?

This salad has a subtle warmth from the smoked paprika and cumin but isn’t spicy hot. If you enjoy a kick, feel free to add a pinch of crushed red pepper flakes or a drizzle of harissa.

Can I prepare this salad ahead of time for a party?

Yes! You can roast the carrots and cook the lentils beforehand. Keep the dressing and hummus separated until serving to keep everything fresh and vibrant.

What can I substitute for medjool dates?

If dates aren’t handy, raisins, dried apricots, or dried figs chopped finely make excellent alternatives, adding that necessary touch of sweetness to balance the savory flavors.

Final Thoughts

There’s something so special about the Roasted Carrot and Lentil Salad with Hummus Recipe that keeps me coming back to it time after time. It’s the perfect blend of simple ingredients elevated with a few thoughtful touches that make every bite deliciously memorable. Whether you’re feeding family, entertaining friends, or just treating yourself, this salad is a wonderful way to brighten up your table and your day. Give it a try—you might just discover your new favorite salad!