Moroccan Lentil Salad

Ingredients

  • 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

Preparation

  1. 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.

Categories

  • Lunch
  • Salad
  • Side Dish
  • Plant-Based Protein
  • Dairy Free
  • Gluten Free
  • Vegan
  • GI
  • MHealthy

Nutrition Information

Serving Size
3/4 cup
Serves
6
Calories
272.00
Total Fat (g)
10.70
Saturated Fat (g)
1.40
Sodium (mg)
450.00
Total Carbohydrates (g)
36.50
Dietary Fiber (g)
7.60
Protein (g)
10.30