Roasted Carrot and Lentil Salad with Hummus

 

# Roasted Carrot and Lentil Salad with Hummus

Welcome to my kitchen! Today, I’m excited to share a vibrant, nutritious, and utterly delicious recipe for **Roasted Carrot and Lentil Salad with Hummus**. This dish is perfect for lunch or dinner and is packed with flavor, fiber, and protein. Let’s dive into the ingredients and steps to create this colorful salad!

## Ingredients

### For the Salad

- **4 medium carrots**, peeled and cut into sticks

- **1 cup green or brown lentils**, rinsed

- **4 cups vegetable broth or water**

- **1 red bell pepper**, diced

- **1 small red onion**, thinly sliced

- **2 cups fresh spinach or arugula**

- **2 tablespoons olive oil**

- **1 teaspoon cumin**

- **1 teaspoon smoked paprika**

- **Salt and pepper**, to taste

- **Fresh parsley or cilantro**, chopped (for garnish)

### For the Hummus

- **1 can (15 oz) chickpeas**, drained and rinsed

- **2 tablespoons tahini**

- **2 tablespoons olive oil**

- **1 clove garlic**, minced

- **Juice of 1 lemon**

- **Salt**, to taste

- **Water**, as needed for consistency

## Instructions

### Step 1: Roast the Carrots

1. Preheat your oven to 425°F (220°C).

2. In a bowl, toss the carrot sticks with olive oil, cumin, smoked paprika, salt, and pepper until well coated.

3. Spread the carrots on a baking sheet in a single layer. Roast for about 25–30 minutes or until they are tender and slightly caramelized, flipping halfway through.

### Step 2: Cook the Lentils

1. While the carrots are roasting, bring the vegetable broth or water to a boil in a medium saucepan.

2. Add the lentils and reduce the heat to a simmer. Cook for about 20–25 minutes until tender but still firm. Drain any excess liquid.

### Step 3: Prepare the Hummus

1. In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and salt.

2. Blend until smooth, adding water gradually until you reach your desired consistency.

### Step 4: Assemble the Salad

1. In a large bowl, combine the cooked lentils, roasted carrots, diced red bell pepper, sliced red onion, and fresh spinach or arugula.

2. Drizzle with additional olive oil if desired, and toss gently to combine.

### Step 5: Serve

1. Plate the salad and add generous dollops of hummus on top.

2. Garnish with chopped parsley or cilantro for an extra pop of color and flavor.

## Tips for Enjoying Your Salad

- This salad can be served warm or at room temperature.

- Feel free to add other veggies like cherry tomatoes or cucumbers for extra crunch.

- Leftovers can be stored in an airtight container in the fridge for up to three days.

## Conclusion

This Roasted Carrot and Lentil Salad with Hummus is not only visually stunning but also a powerhouse of nutrients! It’s perfect for meal prep or as a side dish at your next gathering. Enjoy every bite of this wholesome creation! Happy cooking! 🥕✨