Roasted Carrot Lentil Salad with Hummus

A Sweet Memory from the Oven

My grandson once told me roasted carrots taste like candy. I still laugh at that. But he was right. The maple syrup and heat make them sweet and tender.

Roasting vegetables changes them. It turns simple carrots into something special. This matters because cooking should be a little bit of magic.

Why We Mix Warm and Cool

We toss the warm lentils with the cool, crisp herbs. Doesn’t that smell amazing? The warmth helps the lentils soak up the dressing. It makes all the flavors friends.

Combining textures keeps your mouth happy. You get soft lentils, crunchy almonds, and chewy dates. Do you prefer crunchy or soft foods in your salad?

The Secret in the Little Green Lenses

I like using French lentils for this. They are tiny and speckled. They hold their shape so well and don’t get mushy.

*Fun fact: People have been eating lentils for over 10,000 years!* They are little powerhouses of food. This matters because good food has a long, happy history.

Building Your Beautiful Plate

Spreading the hummus first is like painting your canvas. Then you pile on the colorful salad and those gorgeous carrots. It looks like a work of art.

Making food look pretty is a gift to yourself. It makes the meal feel more special. What is your favorite colorful food to put on a plate?

A Kitchen Full of Goodness

This salad is more than just lunch. It’s full of things that make your body strong. The carrots help your eyes, and the lentils give you long-lasting energy.

I feel good when I eat food that loves me back. It’s a simple joy. Tell me, what is a meal that always makes you feel happy and healthy?

Ingredients:

Ingredient	Amount	Notes
Carrots		Sliced into coins
Shallot		Sliced
Olive Oil		For coating and dressing
Maple Syrup
Smoked Paprika
Ground Cumin
Cinnamon
Kosher Salt
French (Puy) Lentils
Red Wine Vinegar
Dijon Mustard
Medjool Dates		Chopped
Castelvetrano Olives
Salted Roasted Almonds
Flat-Leaf Parsley		Chopped
Fresh Mint		Chopped, plus more for garnish
Hummus		For serving
Flaky Sea Salt		For garnish

My Cozy Roasted Carrot & Lentil Salad

I love a recipe that makes the whole house smell wonderful. This one does just that. It reminds me of my garden in the fall. The carrots get all sweet and cozy from the oven.

Let’s get started. First, we wake up the oven. Turn it to 400°F. Now, let’s prepare our carrots. I like to slice them into little coins. It makes me think of stacking pennies. Toss them with a sliced shallot in a bowl.

Add a good glug of olive oil. Then a drizzle of maple syrup. The syrup makes them caramelize so nicely. Now for the spices. A sprinkle of smoked paprika, cumin, and a tiny pinch of cinnamon. This is my favorite part. Doesn’t that smell amazing already?

Spread everything on a baking sheet. Pop it in the hot oven. Roast for about 25-30 minutes. Give them one turn halfway through. You will know they are done when the edges get dark and happy.

While that’s happening, let’s cook the lentils. Use French green lentils if you can find them. They hold their shape so well. Simmer them in salted water for 20-25 minutes. You want them tender but not mushy. (My hard-learned tip: don’t overcook them or they get sad and soft!).

Drain the lentils and let them cool a bit. In a big bowl, whisk together olive oil, red wine vinegar, and Dijon mustard. It makes a simple, tangy dressing. Add the warm lentils to the bowl. They will soak up all that flavor.

Now for the fun bits! Chop up some squishy dates and green olives. Throw them in with the lentils. Add some crunchy almonds and lots of fresh parsley and mint. Toss it all together. It’s a party in a bowl. Do you prefer sweet or salty bits in your salad? Share below!

To serve, swoosh some hummus on a big plate. Pile the lentil salad on top. Then, artfully arrange your beautiful roasted carrots and shallots over everything. A final drizzle of olive oil and a pinch of flaky salt makes it perfect. I still laugh at how fancy this looks for so little work.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Lunch, Salad

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are a few ways to play with your food. I do it all the time.

Sunshine Citrus. Add the zest of one orange to the carrots before roasting. It makes everything taste bright and sunny.

Spicy Kick. Add a pinch of crushed red pepper flakes with the spices. It gives you a little warm surprise in each bite.

Harvest Swap. Use sweet potatoes instead of carrots. They get so wonderfully soft and sweet. It’s perfect for a chilly evening.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is a full meal on a plate. But it also loves company. I like to serve it with warm pita bread for dipping. A little bowl of olives on the side is nice too.

For a drink, a crisp glass of Sauvignon Blanc pairs beautifully. It cuts through the richness. If you’re not having wine, try sparkling water with a squeeze of lemon. It’s so refreshing.

No matter how you serve it, it always feels special. It’s one of those meals that makes you feel good. Which would you choose tonight?

Keeping Your Salad Happy

This salad is best friends with your fridge. Store it in a sealed container for up to three days. I keep the hummus, lentils, and carrots in separate little bowls.

That way, everything stays fresh and crisp. You can also freeze the lentil salad alone for a month. Thaw it in the fridge overnight when you are ready.

I once mixed it all together before storing. The next day, my salad was a bit soggy. Now I know to keep the parts apart until serving.

Batch cooking saves so much time on a busy week. Making a double batch means a healthy lunch is ready in a flash. This matters because good food should make your life easier, not harder.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Are your carrots not caramelizing? They might be crowded on the pan. Give them space to breathe and they will turn golden.

Is your lentil salad too dry? Just add a little more olive oil and vinegar. I remember when my first batch was a bit dull. A simple dressing fix made it sing.

Are the lentils getting mushy? You might be cooking them too long. Check them at 20 minutes to see if they are tender. Getting the texture right matters for a satisfying bite.

Fixing small problems builds your cooking confidence. You learn that most mistakes have an easy answer. This helps you create food that tastes wonderful every time.

Which of these problems have you run into before?

Your Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your hummus label to be sure.

Q: Can I make any parts ahead?
A: Absolutely. Roast the carrots and make the lentil salad a day early.

Q: What if I do not have an ingredient?
A: No dates? Use raisins. No almonds? Try sunflower seeds. Cooking is about using what you have.

Q: Can I make a smaller portion?
A: Of course. Just cut all the ingredients in half. It will work perfectly.

Q: Any optional extras?
A: A sprinkle of feta cheese is lovely on top. Fun fact: Lentils are a tiny but mighty source of protein!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this colorful salad. It always brings a smile to my table. I would be so delighted to see your creation.

Share a picture of your beautiful dish with everyone. Your version might inspire a new cook in their kitchen.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.