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Carrots and Lentils Bowl

A nourishing vegetarian bowl featuring roasted carrots, hearty lentils, creamy hummus, and crunchy almonds topped with fresh herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Lunch, Main
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Carrots and Lentils Bowl
  • 2 cups cooked lentils green or brown
  • 4 large carrots peeled and sliced
  • 2 tbsp olive oil plus more for drizzling
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • 1 cup hummus store-bought or homemade
  • 0.5 whole lemon juiced
  • 2 tbsp toasted almonds roughly chopped
  • 2 tbsp fresh parsley chopped
  • 1 pinch chili flakes optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

Method
 

  1. Cook lentils in simmering water for 20–25 minutes until tender. Drain.
  2. Preheat oven to 400°F (200°C). Slice carrots and arrange on baking sheet with olive oil, cumin, paprika, salt, and pepper.
  3. Roast carrots 20–25 minutes until golden and caramelized, flipping halfway.
  4. Toast almonds in a dry skillet until lightly golden, then chop.
  5. Spread hummus in serving bowls, drizzle with olive oil and lemon juice.
  6. Top with lentils, roasted carrots, parsley, and almonds. Serve with lemon wedges.

Notes

For best flavor, use freshly cooked lentils and good-quality hummus.