Moroccan Lentil Carrot Salad
This Moroccan lentil carrot salad features lentils, carrots, mint, and a warm spiced dressing, making it an ideal vegan side dish or light lunch.
Equipment
- Large bowl
- whisk or jar
Ingredients
SALAD
- 3 cups cooked French green lentils (from 1 cup dry lentils)
- 4 cups peeled and grated carrots (from 8 medium carrots)
- 3 ribs celery diced
- ½ medium red onion finely chopped
- ½ cup fresh mint leaves finely chopped
- ½ cup raisins or currants
- ½ cup toasted walnuts, pepitas, or sunflower seeds
- ⅓ cup pitted Kalamata olives sliced (optional)
- 1 large handful chopped kale (optional)
DRESSING
- ¼ cup extra virgin olive oil
- 3 tablespoon freshly squeezed lemon juice plus more to taste
- 2 tablespoon balsamic vinegar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional)
- ¾ teaspoon fine sea salt
- freshly ground black pepper to taste
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 2 cloves garlic minced
Instructions
- Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, nuts or seeds, olives, and kale (if using) 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.
- Serve! I love serving pita and hummus on the side.
Notes
The flavor of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavors again.
Nutrition
Serving: 1bowlCalories: 567kcalCarbohydrates: 71.8gProtein: 19.4gFat: 26.1gSaturated Fat: 3.4gSodium: 710mgFiber: 20.7gSugar: 25.1g
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