Delicious and Healthy Moroccan Lentil Salad Recipe
Moroccan food is a little bit of everything good. It is a mix of Mediterranean, Indian, North African, and Arabic. It has a little “je ne sais quoi”. It is well-balanced and heavily spiced.
By Jon Doe
This is one of those dishes that gets better with flavor, so if you are taking it to a party or serving it to guests, you can make it ahead of time and store it in the fridge until you are ready to serve.
Ingredients Carrots, chopped Avocado oil OR olive oil Salt Cinnamon Allspice White pepper (black could work too) Cumin Thyme Smoky paprika Sprouted lentils (or 1 1/2 cup brown lentils) Bay leaves Scallions, chopped Swipe up for the full list of ingredients.
Let's make this Delicious and Healthy Moroccan Lentil Salad
Preheat the oven to 450 degrees. Toss the carrots with the coconut oil and spices. Roast for 20 minutes, or until tender. Set aside.
While the carrots are roasting, add the cumin seeds to a dry skillet. Over medium heat, toast the seeds until they are fragrant, about 5 minutes. Remove from the pan and set aside.
In a small bowl, whisk together the lemon juice and tahini. The tahini will absorb the lemon juice and thicken up. Use water to thin the mixture to dressing consistency. Whisk in the remaining ingredients and the toasted cumin seeds.
Add the lentils, salt, and bay leaves to a pan. Cover with water and simmer until tender, about 5-7 minutes.
Drain the excess water and remove the bay leaves. Add in the roasted carrots and remaining ingredients. Drizzle with the tahini dressing.
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