The addition of legumes to a salad brings it to the next level. There’s a bump in fibre and protein that will sustain you for hours. In this case lentils add a nutty flavour to an already great lunch salad. This would also be a perfect side dish at a summer bbq.
Moroccan Lentil Salad
Course: DinnerCuisine: VeganDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking timeminutes
Total time
20
minutesIngredients
1/2 cup of finely chopped red onion
4 cups cooked, brown or green lentils (or canned and rinsed)
2 cups finely chopped cucumber
1 cup raisins
1/4 cup of chopped or slivered almonds, toasted
1/2 cup of chopped cilantro
1/2 cup of chopped parsley
- For the Dressing
2 Tbsp maple syrup
1/4 cup olive oil
1/4 cup apple cider vinegar
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp cinnamon
pinch or two chili flakes or cayenne
Directions
- Boil the lentils according to package directions. You want them soft but not mushy. If you’re using canned lentils make sure to rinse them well.
- Put the lentils, cucumber, raisins, almonds, onions, cilantro and parsley in a large bowl.
- Mix all the dressing ingredients into a small bowl and whisk together.
- Add the dressing to the salad, toss well and serve.
Notes
Moroccan Lentil Salad