MOROCCAN LENTIL AND CARROT SALAD RECIPE

MOROCCAN LENTIL AND CARROT SALAD RECIPE

Whenever we hear the phrase “salad,” the image of a bland, tasteless plate of lettuce leaves immediately pops into our heads. Neither of us like this kind of salad, which is why we’re serving up a traditional Moroccan dish of lentils and carrots. You may get all the essential elements you need in one filling meal by including fresh currents, almonds, and other veggies. The dish is also suitable for vegetarians and vegans.

MOROCCAN LENTIL AND CARROT SALAD TIPS

Carbohydrates and plant-based protein may both be found in abundance in lentils. The protein and good fats come from the nuts, while the other nutrients come from the other colourful components. The spicy flavour and satisfying crunch are bonuses. To increase the protein content of your meal without sacrificing flavour, try wrapping your salad in a pita bread and serving it with hummus. One other excellent vegan protein source is hummus.

If you’re okay with chicken, feel free to include some into the salad.

To satisfy your need for healthy food without sacrificing flavour, a salad that has all the fixings is the best option. Here, have some Moroccan-style lentil and carrot salad.

Moroccan lentil and carrot salad recipe

MOROCCAN LENTIL AND CARROT SALAD RECIPE

Recipe by Marele van Zyl

Course: Main, Side

Cuisine: Moroccan

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

INGREDIENTS

  • For the salad
  • 3 cups cooked French green lentils

  • 4 cups peeled and grated carrots (or 2 cups grated carrots and 2 cups shredded kale)

  • 3 celery ribs, diced

  • ½ medium red onion, finely chopped

  • ½ cup fresh mint leaves, finely chopped

  • ½ cup raisins or currants

  • ½ cup toasted walnuts or sunflower seeds

  •  cup pitted Kalamata olives, sliced

  • For the dressing
  • ¼ cup extra virgin olive oil

  • 3 tbsp. freshly squeezed lemon juice, plus more to taste

  • 2 tbsp. balsamic vinegar

  • 1 tsp ground turmeric

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ¼ tsp chili flakes (optional)

  • ¾ tsp fine sea salt

  • freshly ground black pepper, to taste

  • 1 tsp dijon mustard

  • 1 tsp pure maple syrup

  • 2 cloves garlic, minced

METHOD

  • Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl.
  • Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
  • Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually
  • Serve in a pita with hummus on the side.
»MOROCCAN LENTIL AND CARROT SALAD RECIPE«

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