Roasted Carrots and Lentil Salad with Hummus

• servings: 3 servings

Ingredients

3 large carrots, sliced into thick coins

1 large shallot, thinly sliced

2 tbsp olive oil

1 tsp maple syrup or honey

1 tsp smoked paprika

1 tsp ground cumin

1/4 tsp cinnamon

1/2 tsp kosher salt

1 cup dry French lentils

Kosher salt

2 tbsp olive oil

2 tbsp red wine vinegar

1 tsp 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 tbsp fresh mint, chopped

Hummus, to serve

Directions

Preheat the oven to 400° F and position a rack in the center.

Toss the carrots and shallots with olive oil, maple syrup, spices and salt. Spread in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized.

To make the lentils, bring about 4 cups of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but not yet mushy. Drain excess water.

Allow the lentils to cool slightly before stirring in the remaining ingredients. Season with kosher salt to taste.

Serve the lentils and roasted carrots over hummus with a drizzle of olive oil.