Moroccan Lentil Salad
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(87)
Ingredients
6 servings
- 1/2 cup chopped red onion
- 4 cups cooked lentils (try to use whole black lentils, brown lentils, green lentils- split lentils can easily overcook and turn to mush)
- 2 cups celery, chopped
- 1 cup dried apricots, chopped
- 1/4 cup almonds, chopped or slivered, toasted
- 1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
- zest and juice of one orange
- 2 tablespoons honey or maple syrup
- 1/4 cup olive oil
- 1/4 cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar
- 2 garlic cloves, finely minced (use a garlic press)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- pinch or two chili flakes (optional, but good)
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Preparation
Step 1
Cook lentils according to package directions (see notes, feel free to do ahead)
Step 2
If sensitive to onions, chop and place in a bowlful of cold, salted water.
Step 3
Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with ½ of the orange, adding more to taste after.
Step 4
Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
Step 5
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while. Add more orange juice to taste.
Step 6
Save recipe for the next time?
