Moroccan Lentil Salad With Sardines Food

SAUCY MOROCCAN-SPICED LENTILS

Steps:

• Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
• In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
• Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
• Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
• Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.

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.