Roasted Carrots and Lentil Salad with Hummus - Warm Mediterranean Bowl
Caramelized carrots and tender French lentils served over creamy hummus, flavored with dates, olives, and fresh herbs for a satisfying Mediterranean bowl.
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Cooking tools:
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- Colander
- Measuring spoon
- Measuring cup
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- Parchment paper
- Kitchen timer
- Oven mitt
- Serving bowl
Ingredients
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon maple syrup or honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup dry French lentils
- Kosher salt
- 2 tablespoons red wine vinegar
- 1 teaspoon 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 tablespoons fresh mint, chopped
- Hummus
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