Description
Roasted Carrots and Lentil Salad with Hummus is a colorful and nutritious dish that brings together the sweetness of roasted carrots, the heartiness of lentils, and the creaminess of hummus. This easy-to-make salad is perfect for a quick weeknight dinner or as a stunning side at gatherings. With vibrant flavors and textures in every bite, it’s sure to impress!
Ingredients
Scale
- 4 medium carrots, peeled and sliced into coins
- 1 cup cooked green or brown lentils
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced (or roasted)
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup hummus (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss carrot coins with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until golden brown and tender.
- While the carrots roast, cook lentils in boiling water for 20-25 minutes until tender. Drain excess water.
- In a large bowl, combine roasted carrots, cooked lentils, minced garlic, lemon juice, salt, and pepper. Adjust seasoning as desired.
- Serve on plates or bowls topped generously with hummus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 235g)
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg