From feastingathome.com

Moroccan Lentil Salad

6 servings · 20 min prep · 20 min cook

Ingredients

Ingredients

• 1/2 cup chopped red onion
• 4 cups cooked lentils
• 2 cups celery, chopped
• 1 cup dried apricots, chopped
• 1/4 cup almonds, chopped or slivered, toasted
• 1 cup cilantro or flat-leaf parsley, chopped
• 1 orange, zest of
• 1/4 cup orange juice
• 2 tablespoons honey or maple syrup
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• pinch chili flakes

Steps

1. Cook 4 cups lentils according to package directions.
2. If sensitive to onions, chop and place ½ cup in a bowlful of cold, salted water.
3. Place 4 cups lentils, 2 cups celery, 1 cup apricots, ¼ cup almonds, drained onions, 1 cup herbs and 1 orange zest in a large bowl.
4. Mix ¼ cup orange juice, 2 tablespoons honey or maple syrup, ¼ cup olive oil, ¼ cup red wine vinegar, 2 garlic cloves, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin, ½ teaspoon cinnamon and ⅛ teaspoon ground cloves directly into the bowl. If using honey, mix dressing ingredients separately, which is easier. Toss with salad ingredients.
5. Taste, adjust ½ teaspoon salt, and add pinch chili flakes if you like. Usually add a little more salt after this sits for a while. Add more 1 orange juice to taste.

Nutrition

Per serving

kcal

359

protein

14 g

carbs

51 g

fat

13 g

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