This roasted carrot lentil salad with hummus is deeply comforting, beautifully layered, and full of contrast like sweet, savory, creamy, and textured all in one dish. Roasted carrots bring warmth and caramelized sweetness, tender lentils add heartiness, and briny green olives cut through everything with just the right amount of salt. Chopped dates add subtle sweetness, toasted nuts bring crunch, and sautéed onions add richness and depth.

Everything is spooned generously over a bed of creamy homemade hummus, creating a dish that feels both grounding and elevated at the same time.

This is the kind of recipe you make when you want something nourishing but interesting, a salad that eats like a meal and feels intentional without being complicated.

Why You’ll Love This Roasted Carrot Lentil Salad

Hearty, filling, and plant-forward
Naturally balanced with sweet, savory, and briny flavors
Perfect for make-ahead lunches or entertaining
Simple ingredients, thoughtfully layered
Beautiful served family-style or as a plated dish
It’s cozy without being heavy and vibrant without feeling fussy.

Ingredients:

For the Roasted Carrots:

1½ pounds carrots, peeled and sliced on the diagonal
2 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika

For the Lentils:

1 cup dried green or brown lentils
3 cups water
½ teaspoon salt

For the Sautéed Onions (Optional):

1 medium yellow onion, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt

For Assembly:

⅓ cup green olives, sliced
¼ cup chopped dates
3 tablespoons sliced almonds, toasted
2 tablespoons pine nuts, toasted
¼ cup fresh herbs (parsley or mint), chopped
Olive oil, for drizzling
Flaky salt, to finish

Homemade Hummus

1 (15-ounce) can chickpeas, drained and rinsed
¼ cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove
½ teaspoon salt
¼ cup ice-cold water
2 tablespoons olive oil, plus more for serving

How to Make Roasted Carrot Lentil Salad with Hummus

Step 1: Roast the Carrots
Preheat your oven to 425°F (220°C).

Place the carrots on a large baking sheet. Drizzle with olive oil and season with salt, pepper, cumin, and smoked paprika. Toss until evenly coated and spread into a single layer.

Roast for 30–35 minutes, flipping halfway through, until tender and deeply caramelized around the edges. Remove from the oven and set aside.

Roasting brings out the natural sweetness of the carrots and gives the dish its warm, comforting base.

Step 2: Cook the Lentils
While the carrots roast, rinse the lentils and add them to a medium saucepan with the water and salt.

Bring to a boil, then reduce to a gentle simmer. Cook for 18–22 minutes, until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

The lentils should be soft but not mushy. They add body and substance to the salad.

Step 3: Sauté the Onions
THeat olive oil in a skillet over medium heat. Add the sliced onions and salt.

Cook for 10–12 minutes, stirring occasionally, until soft, golden, and lightly caramelized. Remove from heat and set aside.

These onions add sweetness and richness that ties everything together.

Step 4: Make the Hummus
Add the chickpeas, tahini, lemon juice, garlic, and salt to a food processor. Blend until thick and smooth.

With the processor running, slowly stream in the cold water, followed by the olive oil, until the hummus becomes creamy and light.

Taste and adjust seasoning as needed. The hummus should be smooth, lemony, and well-balanced.

Step 5: Prepare the Serving Base
Spread the hummus onto a large platter or shallow bowl. Use the back of a spoon to create soft swirls across the surface.

This layer acts as both a base and a sauce for the salad.

Step 6: Assemble the Salad
Spoon the lentils evenly over the hummus, followed by the roasted carrots and sautéed onions. Scatter the green olives and chopped dates across the top.

Allow the layers to feel organic, this dish is meant to look abundant and relaxed.

Step 7: Finish with Nuts, Herbs & Olive Oil
Sprinkle the toasted almonds and pine nuts over the salad, followed by the fresh herbs. Drizzle lightly with olive oil and finish with a pinch of flaky salt just before serving.

These final touches add texture, freshness, and balance.

Texture & Flavor Balance

This dish works because every element plays a role. Creamy hummus anchors the plate, lentils add earthiness, carrots bring sweetness, olives add salinity, and dates provide subtle sweetness. Toasted nuts add crunch, and onions deepen the flavor.

Every bite is layered and satisfying without feeling heavy.

Tips for the Best Results

Roast carrots until deeply golden for maximum flavor
Don’t overcook the lentils
Toast nuts just until fragrant
Use good olive oil for finishing
Serve warm or at room temperature

Simple details elevate this dish.

Make-Ahead & Storage Tips

Hummus can be made 3 days ahead
Carrots, lentils, and onions can be prepared in advance
Assemble just before serving for best texture

Leftovers keep well for up to 3 days when stored separately.

Variations & Add-Ins

This salad is easy to adapt:

Add crumbled feta or goat cheese
Swap dates for raisins or apricots
Add a squeeze of lemon before serving
Serve with warm pita or flatbread

It’s flexible and forgiving.

How to Serve This Dish

This roasted carrot lentil salad with hummus works beautifully:

As a light vegetarian main
As part of a mezze-style spread
Alongside grilled meats or fish
Scooped up with pita or flatbread

It’s perfect for both casual meals and entertaining.

Final Thoughts

This roasted carrot lentil salad with hummus is grounding, nourishing, and deeply satisfying. With sweet roasted carrots, tender lentils, briny olives, soft dates, and crunchy nuts layered over creamy hummus, it’s a dish that feels thoughtful and comforting at the same time.

Roasted Carrot Lentil Salad with Hummus