Description
A flavorful salad featuring cooked lentils, shredded carrots, and Moroccan spices.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 2 large carrots, shredded
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Place the rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain any excess liquid.
- In a large bowl, combine the cooked lentils, shredded carrots, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, and cayenne pepper, if using.
- Pour the dressing over the lentil and carrot mixture. Toss gently to coat all ingredients evenly.
- Season with salt and pepper to your preference.
- Serve the salad at room temperature or chilled.
Notes
- For a richer flavor, toast the cumin and coriander lightly in a dry pan before adding them to the dressing.
- You can add 1/4 cup of chopped dried apricots for sweetness.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 18
- Protein: 17
- Cholesterol: 0
Keywords: Moroccan, carrot, lentil, salad, cumin, coriander, turmeric, vegetarian