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Ranis

Roasted Carrot and Lentil Salad with Hummus: A Tasty Delight!

A delicious and nutritious Roasted Carrot and Lentil Salad topped with hummus, perfect for a healthy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the sliced carrots with olive oil, salt, pepper, and cumin until evenly coated.
  3. 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.
  4. In a large mixing bowl, combine the cooked lentils, red onion, parsley, and roasted carrots once they are done.
  5. Drizzle the lemon juice over the mixture and toss gently to combine.
  6. Serve the salad on a plate or in a bowl, topped with a dollop of hummus and crumbled feta cheese, if using.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 5mgSodium: 400mgFiber: 10gSugar: 5g

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.

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