Carrots Lentils with Hummus

This colorful roasted carrot and lentil dish with hummus combines warm, spiced veggies with filling lentils for a hearty plate that works in any season. All those different textures and tastes come together for something that'll fill you up while still looking fancy enough for guests.

I came up with this when I wanted to turn simple carrots and lentils into something wow-worthy. My friends were so surprised by how many flavors were happening that now it's what I always make when having people over for a casual meal.

Ingredients

• French lentils: They stay nice and firm in salads, while red or brown ones get too soft and mushy
• Large carrots: Cut into thick rounds that get perfectly caramelized outside while staying tender inside
• Shallots: They turn sweet when roasted with the carrots – grab ones that feel solid with paper-like skin
• Smoked paprika: Adds a touch of smokiness that makes ordinary veggies taste amazing
• Medjool dates: They bring natural sweetness and a chewy bite – go for soft, juicy ones
• Castelvetrano olives: Add a salty kick that balances the sweet stuff – the bright green ones taste best
• Fresh herbs: Parsley and mint make everything taste fresh and lively – just use the leaves, toss the tough stems

Step-by-Step Instructions

Prepare the oven:

Get your oven hot at 400°F with the rack in the middle. This heat is just right for bringing out the natural sugars in your carrots and shallots without burning them. A fully heated oven makes sure everything cooks evenly.

Mix the spice blend:

Stir together the smoked paprika, cumin, cinnamon, and salt in a little bowl before adding to your veggies. This stops any clumps and spreads the flavors evenly. These warm spices really play up how naturally sweet carrots are.

Season and roast vegetables:

Coat the carrot slices and shallots with olive oil, maple syrup, and your spice mix, making sure everything's well covered. Spread them out on a baking sheet so they've got room to roast properly instead of steaming. Cook for 25-30 minutes, flipping halfway so all sides get that nice brown color.

Cook the lentils:

While your veggies are roasting, get some heavily salted water boiling in a pot. Throw in the French lentils and turn down to a simmer. Let them cook 20-25 minutes, checking now and then until they're soft but still keep their shape when you bite one. Drain them well so your salad doesn't get soggy.

Prepare the dressing:

In a big bowl, mix olive oil, red wine vinegar, and Dijon mustard until it's all blended. This tangy mix will soak into your warm lentils. The sourness balances out how earthy lentils can be.

Assemble the lentil salad:

Put the slightly cooled lentils into the dressing and gently mix to cover everything. Warm lentils soak up flavors better than cold ones. Mix in the chopped dates, olives, almonds if you want, and fresh herbs. You'll get different flavors in every bite – sweet, salty, and herby.

Plate and serve:

Spread plenty of hummus on each plate or in a shallow serving bowl. Spoon your dressed lentil mix over the hummus and put the roasted carrots and shallots on top. Finish with a little drizzle of olive oil and more fresh herbs if you feel like it.

Adding dates might sound weird, but they're actually my hidden weapon in this dish. They soften a bit in the warm lentils, creating little bursts of sweetness that really work with the earthy lentils. My grandma from the Mediterranean always put something sweet in her savory cooking, and I find this trick really makes complex flavors work together.

Storage and Make-Ahead Tips

This salad gets even better after a few hours as all the flavors mix together. If you're making it ahead, keep everything separate until you're ready to serve. The roasted carrots and lentil mix can stay in the fridge in sealed containers up to 3 days. It's best to buy or make the hummus fresh the day you'll eat it. To perk up leftovers, let them warm up to room temperature and add some fresh lemon juice and herbs to make the flavors pop again.

Easy Substitutions

Can't find French lentils? Black lentils work great too since they stay firm when cooked. For a different taste, try beluga lentils with their slightly more earthy flavor. Green lentils can work but might need less cooking time. No dates around? Dried apricots or golden raisins will give you that same sweet contrast. If you can't do almonds, try pistachios or pumpkin seeds for folks with nut allergies.

Serving Suggestions

This flexible dish works great as your main meal with some warm pita bread on the side. For something more filling, add a fried or poached egg on top. It also makes a knockout side dish next to grilled fish or chicken. When you've got friends over, create a Mediterranean spread with this plus stuffed grape leaves, marinated feta, and baba ganoush. The bright colors look amazing on any table.

Try this tasty dish that's both simple and special, with its perfect mix of flavors and textures that'll make you happy every time.

Recipe Q&A

→ Can I get parts of this done ahead?

For sure! You can cook lentils one or two days ahead and keep them chilled. The carrots can be roasted earlier in the day and rewarmed before serving. Assemble everything except the olive oil drizzle in advance if you'd like—it keeps fine for a few hours at room temp.

→ What can I swap for French lentils?

If you can’t find French lentils, black lentils or even brown ones work just as well. Green lentils are another solid substitute. Skip red lentils—they’ll end up too mushy for this.

→ Is this meal totally plant-based?

Yes! Just use maple syrup instead of honey, and you’ve got a full vegan dish. Every ingredient pairs well to make it protein-packed and delicious alongside hummus.

→ What would go well alongside this dish?

This stands alone nicely, but adding some pita, a fresh salad, or roasted eggplant would round it out. Pair it with a crisp white wine or sparkling water with citrus for a fresh touch.

→ Can I grab store-bought hummus for this?

Of course! While fresh hummus has unbeatable flavor, high-quality store-bought options work fine. Stick to plain or roasted garlic hummus for the best balance with other ingredients.

→ How do I store and enjoy leftovers?

Store everything separately in sealed containers in the fridge—they’ll keep for up to three days. Lentil salad tastes even better the next day. Warm the carrots gently or serve everything cold—it’s great either way.