Easy Moroccan Lentil Carrot Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1/2 cup toasted sunflower seeds, pepitas, or walnuts
02 -
4 cups shredded carrots, peeled (around 8 medium)
03 -
3 cups of cooked French lentils (1 cup dry yields this)
04 -
1/2 cup finely chopped fresh mint leaves
05 -
1/3 cup Kalamata olives, pitted and sliced (optional)
06 -
3 celery stalks, chopped
07 -
1/2 cup raisins or dried currants
08 -
Half of a medium red onion, diced small
→ For the Dressing
09 -
3 tablespoons of freshly squeezed lemon juice
10 -
1 teaspoon maple syrup
11 -
1 teaspoon Dijon mustard
12 -
A pinch of chili flakes (if you want extra heat)
13 -
1 teaspoon ground cinnamon
14 -
1 teaspoon ground cumin
15 -
1/2 teaspoon smoked paprika
16 -
1 teaspoon grated turmeric powder
17 -
1/4 cup extra virgin olive oil
18 -
2 minced garlic cloves
19 -
Black pepper to your taste
20 -
3/4 teaspoon of fine sea salt
21 -
2 tablespoons balsamic vinegar
# Instructions:
01 -
Grab a big mixing bowl and toss together your lentils, shredded carrots, celery, onion, mint, raisins, and whichever nuts or seeds you’re using.
02 -
In a jar or small bowl, stir or shake together the olive oil, lemon juice, balsamic vinegar, spices, mustard, maple syrup, and minced garlic until it’s smooth and blended.
03 -
Drizzle your newly made dressing over the salad, then stir until everything’s evenly coated. Taste it and add more lemon juice if needed.
# Notes:
01 -
You can store this in the fridge for a good few days.
02 -
Squeeze some fresh lemon juice over leftovers before eating to freshen them up.
03 -
If you prefer, you can sub half the carrots with some kale that’s been shredded.