Carrots and Lentils with Hummus

This vibrant roasted carrots and lentil salad with hummus brings together warm, spice-infused vegetables with hearty lentils for a nourishing meal that's perfect year-round. The contrast of textures and flavors creates a dish that's both satisfying and elegant enough for company.

I first created this recipe when looking for ways to elevate humble carrots and lentils into something special. My dinner guests were so impressed by the complexity of flavors that it's now become my signature dish for casual entertaining.

Ingredients

• French lentils: Offer a firm texture that holds up well in salads unlike red or brown varieties that tend to become mushy
• Large carrots: Sliced into thick coins provide the perfect caramelized surface area while maintaining a tender interior
• Shallots: Add sweetness when roasted alongside the carrots look for firm bulbs with papery skin
• Smoked paprika: Brings a subtle smoky depth that transforms ordinary vegetables
• Medjool dates: Contribute natural sweetness and chewy texture choose plump moist ones for best results
• Castelvetrano olives: Provide briny contrast to balance the sweetness look for bright green varieties for best flavor
• Fresh herbs: Like parsley and mint brighten the entire dish use only the leaves and discard tough stems

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 400°F with the rack positioned in the center. This temperature is ideal for caramelizing the natural sugars in the carrots and shallots without burning them. A properly preheated oven ensures even cooking throughout.

Mix the spice blend:

Combine the smoked paprika, cumin, cinnamon, and salt in a small bowl before adding to the vegetables. This ensures even distribution of spices and prevents clumping. The warm spices complement the natural sweetness of the carrots perfectly.

Season and roast vegetables:

Toss the sliced carrots and shallots thoroughly with olive oil, maple syrup, and the spice mixture, making sure each piece is well coated. Arrange in a single layer on a baking sheet, giving them space to roast rather than steam. Roast for 25-30 minutes, turning halfway through cooking to ensure even caramelization on all sides.

Cook the lentils:

While the vegetables roast, bring generously salted water to a boil in a medium saucepan. Add the French lentils and reduce to a simmer. Cook for 20-25 minutes, testing occasionally for doneness. The lentils should be tender but still hold their shape when bitten. Drain thoroughly to prevent a soggy salad.

Prepare the dressing:

In a large bowl, whisk together olive oil, red wine vinegar, and Dijon mustard until emulsified. This creates a tangy base that will penetrate the warm lentils. The acidity balances the earthiness of the lentils beautifully.

Assemble the lentil salad:

Add the slightly cooled lentils to the dressing and toss gently to coat. The warm lentils will absorb the dressing more effectively than cold ones. Fold in the chopped dates, olives, almonds if using, and fresh herbs. The combination creates layers of flavor from sweet to savory to herbal.

Plate and serve:

Spread a generous layer of hummus on each serving plate or in a shallow serving bowl. Spoon the dressed lentil salad over the hummus and arrange the roasted carrots and shallots on top. Finish with a drizzle of olive oil and additional fresh herbs if desired.

Pin it

The addition of dates might seem unusual, but they're actually my secret ingredient in this recipe. They melt slightly into the warm lentils, creating pockets of concentrated sweetness that balance the earthy legumes perfectly. My Mediterranean grandmother always added a touch of something sweet to savory dishes, and I find this tradition makes complex flavors truly sing.

Storage and Make-Ahead Tips

This salad actually improves after sitting for a few hours as the flavors meld together. If making ahead, keep the components separate and assemble just before serving. The roasted carrots and lentil salad can be refrigerated in airtight containers for up to 3 days. The hummus is best purchased or made fresh the day of serving. To refresh leftover portions, bring to room temperature and add a squeeze of lemon juice and fresh herbs to brighten the flavors.

Easy Substitutions

No French lentils? Black lentils make an excellent substitute as they also hold their shape well. For a different flavor profile, try beluga lentils which have a slightly earthier taste. Green lentils will work in a pinch but may require less cooking time. If dates are unavailable, dried apricots or golden raisins provide a similar sweet contrast. The almonds can be replaced with pistachios or pepitas for those with nut allergies.

Serving Suggestions

This versatile dish works beautifully as a main course served with warm pita bread on the side. For a more substantial meal, add a poached or fried egg on top. The salad also makes an impressive side dish alongside grilled fish or chicken. For entertaining, create a Mediterranean mezze spread by serving this alongside stuffed grape leaves, marinated feta, and baba ganoush. The vibrant colors make for a stunning presentation on any table.

Pin it

Enjoy this simple yet special dish that delights every time with its unique balance of flavors and textures.

Frequently Asked Questions

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

Yes! The lentils can be cooked 1-2 days ahead and stored in the refrigerator. The carrots can be roasted several hours ahead and reheated briefly before serving. You can also assemble the entire dish, except for the final drizzle of olive oil, up to 4 hours ahead and serve at room temperature.

→ What can I substitute for French lentils?

If French (Puy) lentils aren't available, black lentils or standard brown lentils will work well. Green lentils hold their shape nicely too. Red lentils are not recommended as they become too soft for this salad.

→ Is this dish vegan?

The dish is vegan if you use maple syrup instead of honey. All other ingredients are plant-based, making this a protein-rich vegan meal when paired with hummus.

→ What can I serve with this to make a complete meal?

This dish is quite substantial on its own. For a complete meal, serve with warm pita bread, a simple green salad, or a side of roasted eggplant. It pairs beautifully with a crisp white wine or sparkling water with lemon.

→ Can I use store-bought hummus instead of homemade?

Absolutely! While homemade hummus offers the freshest flavor, a good-quality store-bought hummus works wonderfully. Choose plain or roasted garlic hummus for best results with the other flavors in this dish.

→ How should I store leftovers?

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The lentil salad actually improves in flavor overnight as ingredients meld. Reheat the carrots gently in the microwave or enjoy everything at room temperature.