Description
Roasted Carrots and Lentil Salad with Hummus is a colorful, nutritious dish that combines sweet, caramelized carrots with hearty lentils, all topped with creamy hummus. Perfect for any occasion, this salad is not only visually stunning but also packed with essential nutrients. Easy to prepare and versatile, it serves as a satisfying main course or a delightful side dish that will impress your guests or elevate your weeknight dinners.
Ingredients
Scale
- 4 medium carrots (about 400g), peeled and cut into bite-sized pieces
- 1 cup green or brown lentils (200g), rinsed
- 2 tablespoons extra virgin olive oil (30ml)
- 1 cup hummus (250g)
- 2 cloves garlic, minced
- Juice of 1 lemon (about 30ml)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the carrots in 1 tablespoon olive oil, garlic, salt, and pepper. Spread them on a baking tray lined with parchment paper.
- Roast for 25-30 minutes until tender and golden brown, shaking the tray halfway through.
- Meanwhile, combine lentils with 3 cups water in a saucepan over medium heat. Simmer for 20-25 minutes until tender; drain excess water.
- In a large bowl, mix roasted carrots with cooked lentils. Drizzle remaining olive oil and lemon juice over the mixture and toss gently.
- Serve topped with dollops of hummus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg