Moroccan Lentil Salad
This vibrant Moroccan Lentil Salad combines earthy lentils with aromatic spices, fresh vegetables, and zesty dressings, making it a nutritious and flavorful dish.
Ingredients
For the Salad
- 1 cup green or brown lentils for a gluten-free base
- 2 cups water or vegetable broth enhances flavor
- 1 medium red bell pepper, chopped adds sweetness and crunch
- 1 medium cucumber, diced provides refreshing crispness
- 1 small red onion, finely chopped for a zesty bite
- 1 cup cherry tomatoes, halved a burst of juiciness!
- 1/4 cup flat-leaf parsley, chopped for a fresh finish
- 1/4 cup mint leaves, chopped adds a refreshing touch
For the Dressing
- 1/4 cup olive oil for richness
- 2 tablespoons red wine vinegar for tanginess
- 1 teaspoon ground cumin warm, aromatic spice
- 1 teaspoon ground coriander for an extra flavor kick
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Rinse the lentils under cold water and check for any debris. Place them in a pot with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until tender. Drain and let cool.
- While the lentils cook, chop the bell pepper, cucumber, red onion, and cherry tomatoes. Ensure uniform sizes for a beautiful presentation and even flavor distribution.
- In a small bowl, whisk together the olive oil, red wine vinegar, cumin, coriander, salt, and pepper.
- In a large mixing bowl, combine the cooled lentils with the chopped vegetables, parsley, and mint. Pour the dressing over the mix and toss gently but thoroughly to ensure every ingredient is evenly coated.
- Taste your Moroccan Lentil Salad and adjust the seasoning if necessary.
- Let the salad sit for 10 minutes to allow flavors to meld. Serve it as a side dish, a light lunch, or a hearty dinner.
Notes
Consider serving with pita bread, grilled kebabs, or a dollop of tzatziki. The salad can last up to 5 days in the fridge if stored in an airtight container, stored without dressing.