This Moroccan lentil salad is a hearty and flavorful dish that can be enjoyed as a main course or a side dish. It features tender lentils, roasted carrots, crunchy almonds, sweet dates, and fresh herbs, tossed in a tangy lemon dressing with warm spices. It’s vegan, gluten-free, and easy to make ahead.
Ingredients
- 1 cup dry lentils (green or brown)
- 4 cups water
- 1 teaspoon salt
- 4 large carrots, peeled and cut into 1/2 inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup sliced almonds
- 1/4 cup chopped dates
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- Lemon dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons honey (or maple syrup for vegan)
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Rinse the lentils and add them to a pot with water and salt. Bring to a boil, then lower the heat and simmer until tender, about 20 to 25 minutes. Drain and set aside.
- Toss the carrots with olive oil, salt, and pepper and spread them on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and caramelized.
- Toast the almonds in a small skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Set aside to cool.
- Make the dressing by whisking together all the ingredients in a small bowl or jar. Adjust the seasoning to your taste.
- In a large bowl, toss the lentils with half of the dressing. Add the carrots, almonds, dates, parsley, and mint and toss gently to combine. Drizzle the remaining dressing over the salad or serve on the side.
- Enjoy warm or cold, or store in an airtight container in the refrigerator for up to 4 days.
