Moroccan Carrot & Lentil Salad Recipe

Moroccan Carrot & Lentil Salad Recipe

Moroccan Carrot & Lentil Salad Recipe

* 3 cups cooked French green lentils (1 ¼-1 ½ cup dry lentils), cooked according to package directions.
* 6 medium carrots, peeled and sliced on a bias
* 1 ½ tbsp olive oil
* 1 medium shallot, diced finely
* 2 large cloves minced garlic
* ⅓ cup unsalted pistachios, chopped
* ⅓ cup golden raisins or sultana raisins
* 3 tbsp cilantro, chopped
* 3 tbsp parsley, chopped

Vinaigrette:
* ½ cup olive oil
* 2 tbsp lemon juice
* 1 tbsp agave or date syrup
* 1 tsp smoked paprika
* ¾ tsp turmeric
* ¾ tsp salt
* ½ tsp cumin
* ¼ tsp cinnamon
* ¼ tsp cayenne

INSTRUCTIONS
1. Preheat oven to 375 F.
2. Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid. 
3. In a small bowl, whisk together vinaigrette ingredients.
4. 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. 
5. 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.
6. 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!

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