Moroccan Lentil Salad

Moroccan Dressing:
1/4 red wine vinegar
1/4 olive oil
2 tab. maple syrup
1 garlic clove, minced
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground pepper
1/8 tsp. dried chili flakes
Salad:
3 cups cooked lentils(1 cup dry - use black, brown or green lentils)
1 cup celery, chopped
1/2 cup dried apricots, chopped
1/4 cup red onion, chopped and soaked ten minutes in ice water to remove bitterness. Drain.
1/8 cup almonds, toasted, chopped or slivered
1/2 cup of chopped cilantro, flat-leaf parsley or mint or use all three
zest and juice of one medium orange

Cook lentils according to package directions. Cool. Chop and soak red onion. In a small bowl mix red wine vinegar, garlic, maple syrup, spices, salt and pepper. Slowly pour in olive oil and whisk to combine. Set aside. In a large bowl, combine cooked, cooled lentils, celery, apricots, drained red onion, almonds, herbs, zest and orange juice. Add half of red wine vinegar dressing and mix. Taste for dressing and salt and pepper. Add more dressing if needed. Can be served as a sidedish or scooped in lettuce cups for a tasty lunch or snack. Keeps in refrigerator for 4 days.

Nutrition Information