Description
A delicious and nutritious Roasted Carrot and Lentil Salad topped with hummus, perfect for a healthy meal.
Ingredients
Scale
- 2 cups carrots, peeled and sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 cup cooked lentils (green or brown)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup hummus
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the sliced carrots with olive oil, salt, pepper, and cumin until evenly coated.
- Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- In a large mixing bowl, combine the cooked lentils, red onion, parsley, and roasted carrots once they are done.
- Drizzle the lemon juice over the mixture and toss gently to combine.
- Serve the salad on a plate or in a bowl, topped with a dollop of hummus and crumbled feta cheese, if using.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the carrot mixture before roasting.
- To make this dish vegan, simply omit the feta cheese or substitute with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg