Lentil Carrot Moroccan (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
3 celery ribs, chopped small
02 -
Half a red onion, finely diced
03 -
3 cups of cooked French lentils prepared from 1 dry cup
04 -
Grated carrots, about 4 cups from 8 medium ones
05 -
A handful (1/2 cup) of fresh mint, chopped fine
06 -
Raisins or currants, 1/2 cup
07 -
1/2 cup of sunflower seeds, pepitas, or toasted walnuts
08 -
Optional: 1/3 cup sliced Kalamata olives
→ Dressing Ingredients
09 -
1/4 cup of quality olive oil
10 -
3 tablespoons lemon juice, freshly squeezed
11 -
2 tablespoons balsamic vinegar
12 -
A teaspoon turmeric powder
13 -
A teaspoon of cinnamon
14 -
1 teaspoon each of smoked paprika and cumin
15 -
Chili flakes, 1/4 teaspoon (optional)
16 -
3/4 teaspoon fine salt
17 -
Black pepper, as much as you like
18 -
Garlic minced from 2 cloves
19 -
1 teaspoon Dijon mustard
20 -
1 teaspoon maple syrup
# Instructions:
01 -
Throw the lentils, carrots, celery, onions, mint, raisins, and nuts/seeds into a roomy bowl. Give everything a good toss to mix.
02 -
In a jar or small bowl, stir or shake together the oil, lemon juice, vinegar, spices, mustard, maple syrup, and the garlic until it comes together.
03 -
Pour the dressing over the salad, then toss until coated well. Taste and add more lemon juice if you'd like a tangier kick.
# Notes:
01 -
Store in the fridge and it’ll stay good for a few days.
02 -
Add a drizzle of fresh lemon juice to leftovers before serving to perk up the flavors.
03 -
You can swap out half the carrots for some shredded kale if you want a mix.