Roasted Carrot and Lentil Salad with Hummus

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Roasted Carrots:

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

¼ tsp cinnamon

½ tsp kosher salt

subheading: Lentil Salad:

1 cup dry French lentils

Kosher salt

2 tbsp olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

3 to 4 medjool dates, pitted and finely chopped

¼ cup castelvetrano olives, pitted and chopped

¼ cup salted, roasted almonds, chopped (optional)

¼ cup flat-leaf parsley, finely chopped

2 tbsp fresh mint, chopped

Hummus, to serve

Directions at wanderingchickpea.com

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