This Moroccan lentil salad is a hearty, nutritious dish packed with earthy lentils, fresh herbs, and bold spices. It’s perfect as a side dish, light meal, or make-ahead lunch option.
Ingredients:
For the Salad:
- 1 cup dried lentils (green or brown) or 2 cups cooked lentils
- 1/2 red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins or dried apricots, chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
Instructions:
1. Cook the Lentils:
- Rinse the lentils under cold water.
- In a pot, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender but not mushy. Drain and let cool.
2. Prepare the Vegetables:
- Dice the cucumber, chop the red onion, halve the cherry tomatoes, and finely chop the parsley and cilantro.
3. Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, vinegar, cumin, paprika, cinnamon, salt, and pepper.
4. Combine the Salad:
- In a large bowl, mix the cooked lentils with the vegetables, herbs, and dried fruit (if using).
- Pour the dressing over the mixture and toss gently to coat.
5. Chill and Serve:
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips for Customization:
- Add protein: Toss in crumbled feta, grilled chicken, or chickpeas for extra protein.
- Make it spicier: Add a pinch of cayenne pepper or chopped fresh chili.
- Texture boost: Top with toasted almonds, sunflower seeds, or pumpkin seeds before serving.
This Moroccan lentil salad is flavorful, wholesome, and easy to prepare, making it a fantastic option for a quick and healthy meal!
