Moroccan Lentil Carrot Salad
Delicious Moroccan Lentil Carrot Salad packed with flavors and nutrition.
Equipment
- large bowl
- whisk or jar
Ingredients
SALAD
- 3 cups cooked French green lentils from 1 cup dry lentils
- 4 cups peeled and grated carrots from 8 medium carrots, OR use 2 cups grated carrots and 2 cups shredded kale
- 3 celery ribs, diced
- ½ medium red onion, finely chopped
- ½ cup fresh mint leaves, finely chopped or parsley, cilantro, or basil instead if preferred
- ½ cup raisins or currants
- ½ cup toasted walnuts, pepitas, or sunflower seeds best when freshly toasted
- ⅓ cup pitted Kalamata olives, sliced optional, but recommended for a salty punch
- 1 large handful chopped kale optional
DRESSING
- ¼ cup extra virgin olive oil
- 3 tablespoon freshly squeezed lemon juice plus more to taste
- 2 tablespoon balsamic vinegar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes optional
- ¾ teaspoon fine sea salt
- freshly ground black pepper to taste
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 2 cloves garlic, minced
Instructions
Preparation
- Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, nuts or seeds, olives, and kale (if using) in a large bowl.
- Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
- Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually add a tablespoon more.
- Serve! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. The flavour of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavours again.
Notes
To cook lentils, rinse lentils through a fine mesh sieve and drain. Place in a pot and add a few inches of water to cover. Bring to a boil, then turn down heat to medium-high and cook, stirring occasionally and adding more water as needed, until lentils are tender but not falling apart, about 25 minutes. If you can’t find French green lentils, brown lentils or regular green lentils will work, but they fall apart more easily.
Nutrition
Serving: 1bowlCalories: 567kcalCarbohydrates: 71.8gProtein: 19.4gFat: 26.1gSaturated Fat: 3.4gSodium: 710mgFiber: 20.7gSugar: 25.1g
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