Moroccan Lentil Salad
This vibrant Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, and toasted almonds. Balanced with the sweetness of dried apricots and bright orange zest, this nutrient-dense dish features slow-metabolizing carbohydrates and a wealth of fresh herbs. It's an ideal make-ahead meal for healthy midweek lunches or potluck gatherings.
Instructions
- 1
Cook the lentils (4 cup) in salted water until just tender, then strain and let cool.
- 2
Chop the red onion (0.5 cup) and soak in cold salted water if you are sensitive to raw onions.
- 3
In a large bowl, combine the lentils (4 cup), celery (2 cup), dried apricots (1 cup), slivered almonds (0.25 cup), drained red onion (0.5 cup), fresh dill (1 cup), and the zest and juice of orange (1).
- 4
Whisk together the maple (2 tbsp), olive oil (0.25 cup), red wine vinegar (0.25 cup), garlic cloves (2 clove), salt (0.5 tsp), pepper black (0.5 tsp), ground cumin (1 tsp), ground cinnamon (0.5 tsp), and cloves ground (0.125 tsp).
- 5
Pour the dressing over the salad, toss well, and finish with chili flakes (1 pinch). Adjust salt to taste before serving.
Nutrition Facts
Per portion