Carrots and lentil salad is a vibrant, nutritious dish that combines the earthy flavor of lentils with the natural sweetness of carrots. It’s not only easy to prepare but also packed with protein, fiber, and essential vitamins, making it a perfect option for a quick meal prep or a healthy lunch. The addition of hummus as a dressing gives it a creamy texture and a delightful Mediterranean flair.
Ingredients
Scale:
1 cup dried green or brown lentils, rinsed and sorted for debris
2 large carrots, peeled and grated or julienned
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
¼ cup red onion, finely chopped
½ cup fresh parsley, chopped
1 tablespoon olive oil, preferably extra virgin
Salt and pepper, to taste
½ cup hummus (store-bought or homemade)
2 tablespoons lemon juice, freshly squeezed
1-2 tablespoons water
Instructions
In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and let them cool completely before mixing into the salad.
While the lentils are cooking, prepare the vegetables. Peel and grate or julienne the carrots. Dice the cucumber and bell pepper into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion. Chop the parsley and set aside.
In a large bowl, combine the cooked lentils, grated carrots, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle with olive oil and season with salt and pepper. Toss everything together gently until well mixed.
In a small bowl, whisk together the hummus and lemon juice. Gradually add water until the dressing reaches your desired consistency. Adjust lemon juice or salt if necessary.
Pour the hummus dressing over the salad and toss again to coat all ingredients evenly. Taste and adjust seasoning as needed.
