Moroccan Carrot and Lentil Salad
This Vegan Moroccan Carrot and Lentil Salad features French lentils with spiced roasted carrots, pistachios, and a citrus-y dressing.
Equipment
- oven
- baking sheet
- mixing bowl
- saute pan
- Small bowl
Ingredients
Main Ingredients
- 3 cups cooked French green lentils (1 ¼-1 ½ cup dry lentils, cooked according to package directions)
- 6 medium carrots peeled and sliced on a bias
- 1.5 tablespoon olive oil
- 1 medium shallot diced finely
- 2 large cloves garlic minced
- ⅓ cup unsalted pistachios chopped
- ⅓ cup golden raisins or sultana raisins
- 3 tablespoon cilantro chopped
- 3 tablespoon parsley chopped
Vinaigrette
- ½ cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon agave or date syrup
- 1 teaspoon smoked paprika
- ¾ teaspoon turmeric
- ¾ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
Instructions
Preparation
- Preheat oven to 375 F.
- Rinse and sort lentils, then cook lentils according to package directions, adding a pinch of salt to the cooking liquid.
- In a small bowl, whisk together vinaigrette ingredients.
- Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss with 2 tablespoon of the vinaigrette, then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time.
- Heat a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.
- In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette. Toss until well coated. Enjoy hot or cold!
Notes
Read the full blog post for helpful tips on cooking lentils!
Nutrition
Serving: 1bowlCalories: 636kcalCarbohydrates: 79.9gProtein: 26.2gFat: 26.6gSaturated Fat: 3.8gSodium: 343.7mgFiber: 13.5gSugar: 11.1g
Tried this recipe?Let us know how it was!