Moroccan-inspired Lentil Salad
- greenkaiaga
- Oct 12, 2022
- 1 min read
Updated: Jul 17
This salad brings back beautiful memories of the time I spent in Morocco. It’s sweet and sour, very fresh, and colorful and has a great crunch thanks to toasted cashews. Give it a go and I’m sure it’s gonna be one of your new favorite salads.
🍽 Serves 3-4 🕘 30-35 minutes Difficulty: Beginner
Ingredients:
2 ½ cups cooked French green lentils (from 1 cup dry lentils)
2 ½ cups of grated carrots (approx. 4-5 medium carrots)
1 cup of chopped cucumber
½ cup of chopped dates
½ cup chopped and toasted cashews
½ cup of chopped mint
½ cup of chopped parsley
Dressing:
¼ cup extra virgin olive oil
squeezed lemon juice from 1 lemon
1 Tbsp balsamic vinegar
1 tsp apple cider vinegar
2 tsp Moroccan seasoning
1 garlic clove, minced
Big pinch of salt
Freshly ground black pepper, to taste
Instructions:
Cook the lentils until tender. In the meantime, grate the carrots, and chop the cucumber, dates, cashews, mint, and parsley.
Toast the cashews on a dry frying pan.
Make the dressing: in a medium bowl, combine olive oil, lemon juice, balsamic vinegar, apple cider vinegar, Moroccan seasoning, minced garlic, salt and cracked pepper.
Let the lentils fully cool down.
In a large salad bowl, combine cold lentils, carrots, cucumbers, dates, cashews and fresh herbs.
Pour the dressing over the salad and mix well.
Garnish with fresh mint or parsley.
Enjoy!
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