Ingredients
Roasted Carrots
- 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
Lentil Salad
- 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
Instructions
- Prepare the Roasted Carrots: Preheat your oven to 400°F (200°C). In a mixing bowl, combine sliced carrots and shallots with olive oil, maple syrup or honey, smoked paprika, ground cumin, cinnamon, and kosher salt. Toss everything together to coat evenly. Spread the mixture on a baking sheet in a single layer and roast for about 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through to ensure even cooking.
- Cook the Lentils: Rinse the French lentils under cold water. Place them in a pot with enough water to cover by about two inches. Add a pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook uncovered for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess water and set lentils aside to cool slightly.
- Make the Lentil Salad Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and a pinch of kosher salt. Adjust seasoning to taste.
- Assemble the Lentil Salad: In a large bowl, combine cooked lentils, chopped dates, olives, roasted almonds (if using), parsley, and mint. Pour the dressing over the lentil mixture and toss gently to coat everything evenly.
- Combine and Serve: Place a portion of the lentil salad on a serving plate. Top with a generous amount of roasted carrots and shallots. Serve with a side of hummus for spreading or dipping. Enjoy warm or at room temperature.
Notes
- French lentils hold their shape well and are ideal for salads.
- You can substitute maple syrup with honey or agave nectar.
- For a nut-free version, omit the roasted almonds.
- Serve as a main dish for a light lunch or as a hearty side dish.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
