Ingredients
Scale
- 3 large carrots
- 1 large shallot
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup dry French lentils
- Kosher salt, to taste
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 3–4 medjool dates, pitted and finely chopped
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/4 cup salted, roasted almonds, chopped (optional)
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chopped
- Hummus, to serve
Instructions
- Preheat the oven to 400°F (200°C). Toss sliced carrots and shallots with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and salt. Spread on a baking sheet and roast until tender.
- In a pot, bring 3 cups of water to boil. Add lentils and salt; simmer for 20-25 minutes until tender.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, dates, olives, parsley, mint, and additional salt for the dressing.
- Combine roasted carrots with lentils in a serving bowl; drizzle with dressing and toss gently.
- Serve with hummus on top or alongside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 11g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg