Moroccan Lentil Salad Food

MOROCCAN LENTIL STEW

Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

Stir hot water and tomato bouillon together in a bowl until dissolved.
Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

MOROCCAN LENTIL SALAD (HEALTHY)

Moroccan Lentil Salad (Healthy) image

Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting.

Provided by spatchcock

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups green lentils, preferably french
1 small onion, sliced in half
3 whole cloves
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)

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.

Nutrition Facts : Calories 249.6, Fat 3.1, SaturatedFat 0.4, Sodium 541.9, Carbohydrate 40.4, Fiber 19, Sugar 2.4, Protein 16

MOROCCAN COUSCOUS AND LENTIL SALAD

Moroccan Couscous and Lentil Salad image

Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup french green lentils or 1 cup brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 lb feta, crumbled (about 1 cup)

Steps:

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt.
Remove pan from heat and let couscous stand, covered, 5 minutes.
Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.

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