Moroccan Lentil Carrot Salad Vegan Food

MOROCCAN CARROT AND LENTIL SALAD

Steps:

• Preheat oven to 375 F.
• Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous 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 tbsp of the vinaigrette, then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time.
• Head 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!

MOROCCAN LENTIL CARROT SALAD (VEGAN)

Steps:

• 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! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. The flavour 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 flavours again.

MOROCCAN LENTIL SALAD (HEALTHY)

Steps:

• Pick over lentils to remove any stones and rinse well.
• Stick one onion half with the cloves.
• In a large saucepan, combine water, lentils and the onion stuck with the cloves.
• Bring to a boil over medium heat.
• Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
• Discard onion.
• Drain lentils and let cool slightly.
• In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
• Add lentils and toss to mix.
• Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
• Chill at least 30 minutes to allow flavors to blend.
• Serve at room temperature or chilled.

LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES

Steps:

• Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
• Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
• While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
• When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.