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Dukkah Roasted Carrots with Popped Lentils

Dukkah Roasted Carrots with Popped Lentils

The ultimate salad for Summer. This Dukkah Roasted Carrot Salad with Popped Lentils is my new go to favourite side dish recipe. The carrots are roasted in a chilli infused olive oil (which take literally 2 minutes to make) and my Authentic Homemade Dukkah Spice Mix and topped with crispy oven baked popped lentils.

What are popped lentils?

Popped lentils are my new favourite way to have any kind of lentil in a salad. They’re pre-cooked puy or beluga lentils (I use Puy Lentils from Merchant Gourmet) roasted in the oven until crispy. I used my chilli infused olive oil in this Dukkah Roasted Carrots recipe but if you’re making them not as part of this recipe you can simply roast in olive oil with a pinch of salt and add any flavourings you fancy.

What to serve with this Dukkah Roasted Carrots and Popped Lentil Salad

This Roasted Carrot recipe can be enjoyed on it’s own as a main dish or as a side with crispy tofu, a nice green salad or slaw, or if you’re not vegan, it pairs well with chicken or salmon.

Who is this Dukkah Roasted Carrots Recipe Suitable for?

This Dukkah Roasted Carrots and Popped Lentil Salad is suitable for all the following diets:

Dairy Free: This roasted carrots recipe does not contain any dairy products

Gluten and Grain Free: No gluten or grains were used in this healthy roasted salad recipe

Vegan: This carrot side dish is vegan friendly

Refined Sugar Free: No added sugar or sweeteners were used in this recipe

I hope you enjoy it as much as I did guys.

Dukkah Roasted Carrots
food photography
Lentil Salad

Dukkah Roasted Carrots with Popped Lentils

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Cooking Time: 50 minutes
Serves: 4 as a side
5 from 1 vote


  • 3 tbsp extra virgin olive oil
  • 1/4 tsp paprika
  • 1/4 tsp chilli flakes
  • 500 g baby carrots
  • 2 + 3/4 tbsp dukkah (See my Authentic Homemade Dukkah recipe, linked above)
  • 250 g pre-cooked puy lentils (I like Merchant Gourmet)

To serve

  • 125 g coconut yoghurt (or Greek, if you're not vegan) (I like Coyo)
  • 2 tbsp pumpkin seeds
  • Salt and Pepper to taste (optional as there is salt in the Dukkah)


Infused Oil

  • Place the olive oil in a non stick pan. Heat on a low / medium heat until warm. Do not burn.
  • Add the paprika and chilli flakes and immediately turn off the heat. Set aside whilst you make the carrots.


  • Preheat the oven to 400F / 200C / 180 fan.
  • Slice the baby carrots lengthways, or leave whole if they're small.
  • Line a baking tray with greaseproof paper. Add the carrots and toss with 2 tbsp of spiced oil and 2 tbsp of homemade dukkah.
  • Roast in the oven for 20 - 25 minutes until the carrots are soft and golden.
  • Meanwhile, line another baking tray with greaseproof paper and add the cooked lentils plus the remaining 1 tbsp of spiced oil. Toss to combine and roast in the oven for 15 - 25 minutes until crispy.
  • The reason I separate the Dukkah Roasted Carrots and Popped Lentils on separate baking trays is to let the lentils crisp up more but you can combine if you prefer.

To serve

  • Serve with coconut yogurt (or Greek Yoghurt if you're not dairy Free) and about 3/4 tbsp of extra Dukkah. Option to add additional salt and pepper to taste.
Print Recipe

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