Roasted Carrots and Lentil Salad (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
3 large carrots, sliced into thick coins
02 -
1 large shallot, thinly sliced
03 -
2 tablespoons olive oil
04 -
1 teaspoon maple syrup or honey
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
1/4 teaspoon cinnamon
08 -
1/2 teaspoon kosher salt
→ Lentil Salad
09 -
1 cup dry French lentils
10 -
Kosher salt
11 -
2 tablespoons olive oil
12 -
2 tablespoons red wine vinegar
13 -
1 teaspoon Dijon mustard
14 -
3-4 Medjool dates, pitted and finely chopped
15 -
1/4 cup Castelvetrano olives, pitted and chopped
16 -
1/4 cup salted, roasted almonds, chopped (optional)
17 -
1/4 cup flat-leaf parsley, finely chopped
18 -
2 tablespoons fresh mint, chopped
→ For Serving
19 -
Hummus
# Instructions:
01 -
Preheat the oven to 200°C and position a rack in the center.
02 -
Toss the carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread in an even layer on a sheet pan.
03 -
Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized.
04 -
Bring about 1 liter of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but still hold their shape. Drain excess water.
05 -
Allow the lentils to cool slightly before stirring in the olive oil, red wine vinegar, Dijon mustard, chopped dates, olives, almonds, parsley, and mint. Season with kosher salt to taste.
06 -
Spread hummus on the base of serving plates or bowls. Top with the lentil salad and roasted carrots. Finish with a light drizzle of olive oil.
# Notes:
01 -
For best flavor, allow the lentil salad to rest for 15 minutes before serving to let the flavors meld.
02 -
This dish can be served warm or at room temperature.