A nourishing plant-based dish featuring spiced roasted carrots, tender green lentils tossed with herbs and crispy shallots, all served over a creamy hummus base—this salad is vibrant, satisfying, and packed with texture and flavor. It’s an ideal option for a hearty lunch, light dinner, or elegant starter that delivers both nutrition and sophistication.

Why You’ll Love This Recipe

This salad brings together warm, earthy, and creamy elements in a balanced and satisfying way. The roasted carrots are sweet and caramelized with a hint of spice, while the lentils provide a protein-rich foundation with a fresh herbaceous lift. The hummus serves as a creamy contrast to the chewy lentils and crunchy shallots. It’s plant-based, naturally gluten-free, and perfect for meal prep or entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium carrots, peeled and sliced
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup green lentils
1 small shallot, thinly sliced
1 tablespoon chopped almonds or walnuts (optional)
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
3/4 cup hummus
Juice of half a lemon

directions

Preheat oven to 400°F (200°C).
Toss the sliced carrots with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
While the carrots roast, cook the green lentils in salted water until just tender, about 20–25 minutes. Drain and allow to cool slightly.
In a skillet, heat the remaining tablespoon of olive oil and sauté the shallots until golden and crisp. Set aside.
In a bowl, combine the cooked lentils with lemon juice, chopped nuts (if using), mint, and parsley. Season with salt and pepper.
Spread hummus in a thick layer on a serving plate.
Spoon the lentil salad over the hummus, then top with roasted carrots.
Garnish with crispy shallots and a light drizzle of olive oil. Serve warm or at room temperature.

Servings and timing

Servings: 2–3
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add Grains: Serve with a scoop of cooked quinoa or bulgur for extra heartiness.
Spicy Option: Add a pinch of chili flakes to the carrots or lentils for subtle heat.
Tahini Drizzle: Finish with a tahini-lemon sauce for extra creaminess.
Roasted Chickpeas: Add for crunch and more protein.
Different Herbs: Swap mint for cilantro or dill for a different flavor profile.

storage/reheating

Refrigerator: Store components separately in airtight containers for up to 3 days.
Reheat: Warm carrots and lentils slightly before serving, or enjoy the salad cold.
Assembly Tip: Assemble just before serving to maintain texture contrast.

FAQs

Can I use canned lentils?

Yes, rinse and drain them well. Be sure to skip the boiling step and mix directly with the herbs and lemon juice.

What kind of hummus works best?

Classic plain hummus is ideal, but garlic, lemon, or roasted red pepper variations also pair well.

Can I make this dish ahead of time?

Yes. You can roast the carrots and cook the lentils in advance. Store separately and assemble when ready to serve.

Are there substitutions for green lentils?

Brown lentils work well, or use black beluga lentils for a firmer texture.

What can I use instead of shallots?

Thinly sliced red onions or scallions can be used. You can also omit if preferred.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, assuming the hummus brand used is certified gluten-free.

How do I make this dish a full meal?

Serve with warm flatbread or add avocado slices and a soft-boiled egg for extra protein.

Can I roast the carrots in advance?

Absolutely. Roasted carrots can be made a day ahead and gently reheated before serving or served at room temperature.

Can I serve this cold?

Yes, this salad can be served cold, especially during warmer months. Just assemble directly from the refrigerator.

What dips well with this dish?

Pita bread, flatbread crackers, or even vegetable sticks work well for dipping into the hummus base.

Conclusion

Roasted Carrot and Lentil Salad with Hummus is a flavorful and nutrient-rich dish that showcases how satisfying plant-based meals can be. With creamy hummus, warm spiced vegetables, and fresh herbs, this salad is a harmonious blend of color, taste, and texture. Perfect as a light main course or elegant side, it’s a recipe you’ll return to for both casual meals and special occasions.