
I first encountered this type of salad at a small Mediterranean restaurant in my neighborhood, where the chef combined roasted vegetables with legumes in the most beautiful way. The colors caught my eye immediately - those gorgeous caramelized carrots against the dark lentils and creamy hummus. When I took my first bite, I was struck by how each component maintained its own character while harmonizing perfectly with the others. The carrots were sweet and slightly smoky from roasting, the lentils provided an earthy, protein-rich base, and the hummus added that silky richness that tied everything together. The fresh mint was the perfect finishing touch, adding brightness and freshness that made each bite feel clean and satisfying. I knew I had to recreate this at home, and after several attempts, I've perfected this version that captures all those wonderful flavors and textures.
Why I love this recipe
What I love most about this recipe is how it proves that healthy food can be absolutely delicious and satisfying. There's something so comforting about the combination of sweet roasted carrots and earthy lentils - it feels like a warm hug on a plate. The fact that it's packed with nutrients, plant-based protein, and fiber is just a bonus. I also appreciate how versatile it is - I can serve it warm as a main course, cold as a lunch salad, or at room temperature for a potluck. The colors are so vibrant and beautiful that it always makes me feel good just looking at it. Plus, the leftovers actually get better after a day in the fridge as all the flavors meld together. It's become my go-to recipe when I want to eat well without spending hours in the kitchen, and it never fails to make me feel nourished and satisfied.
What You Need From Your Kitchen
- Carrots:Slice lengthwise and roast until caramelized
- Green Lentils:Cook until tender but firm, about 20-25 minutes
- Hummus:Use as a creamy base spread on the serving plate
- Fresh Mint:Wash and use whole leaves as garnish
- Olive Oil:Use for roasting carrots and drizzling
- Garlic:Mince finely and mix with carrots before roasting
Let's Make These Together
- Prep the lentils first
- Start by rinsing your green lentils under cold water and cooking them in salted boiling water. This takes about 20-25 minutes, so getting them started first ensures everything comes together at the right time.
- Get those carrots roasting
- While the lentils cook, slice your carrots lengthwise and toss them with olive oil, garlic, and spices. The high heat of 425°F will give you those beautiful caramelized edges that make this dish so special.
- Prepare your serving plate
- Spread the hummus smoothly on one side of your plate, creating an elegant base that will complement the warm vegetables perfectly.
- Bring it all together
- Gently combine the tender lentils with the roasted carrots, then arrange them beautifully next to the hummus and finish with fresh mint leaves for that perfect pop of color and flavor.

Switch Things Up
I discovered this recipe during a particularly busy week when I needed something healthy but didn't want to spend hours in the kitchen. I had some carrots that were getting a bit soft and a can of lentils in my pantry. What started as a "use what you have" meal turned into one of my absolute favorites. The first time I made it, I was amazed at how the simple act of roasting transformed those humble carrots into something so sweet and caramelized. Now, whenever I'm feeling stressed or need comfort food that's actually good for me, this is my go-to. The smell of the carrots roasting always reminds me that sometimes the best meals come from the simplest ingredients.
Perfect Pairings
This salad pairs beautifully with warm pita bread or naan for scooping up the hummus. For a complete Mediterranean experience, serve it alongside grilled chicken or lamb, or keep it vegetarian with some crumbled feta cheese and olives. A glass of crisp white wine or sparkling water with lemon complements the fresh flavors perfectly. It also works wonderfully as a side dish for grilled fish or as part of a mezze platter with other Middle Eastern favorites.

Frequently Asked Questions
- → Can I use red lentils instead of green?
Green lentils are preferred because they hold their shape better when cooked. Red lentils tend to break down and become mushy, which won't give you the same texture in this salad.
- → How long can I store the leftovers?
This salad keeps well in the refrigerator for up to 3 days. Store the components separately if possible, and add fresh mint just before serving for the best flavor.
- → Can I make this dish vegan?
Yes! This recipe is naturally vegan as long as you use vegan hummus. Most commercial hummus is vegan, but always check the ingredients to be sure.
- → What if I don't have fresh mint?
Fresh parsley or cilantro work as great substitutes. You could also use dried mint, but use only about 1 teaspoon and add it to the carrots while roasting.
- → Can I prepare this dish ahead of time?
Absolutely! You can roast the carrots and cook the lentils up to 2 days ahead. Store them separately and assemble with hummus and fresh herbs just before serving.
Conclusion
This Mediterranean roasted carrot and lentil salad brings together the best of healthy, flavorful eating. The combination of sweet roasted carrots, protein-rich lentils, and creamy hummus creates a satisfying meal that's both nutritious and delicious. It's perfect for meal prep, dinner parties, or whenever you want to treat yourself to something special. The fresh mint adds a bright finish that makes every bite refreshing and memorable.