Best Moroccan Lentil Salad Recipes

MOROCCAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
• Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
• Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt.
• Remove pan from heat and let couscous stand, covered, 5 minutes.
• Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
• Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

MOROCCAN LENTIL SALAD (HEALTHY)

Steps:

• Pick over lentils to remove any stones and rinse well.
• Stick one onion half with the cloves.
• In a large saucepan, combine water, lentils and the onion stuck with the cloves.
• Bring to a boil over medium heat.
• Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
• Discard onion.
• Drain lentils and let cool slightly.
• In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
• Add lentils and toss to mix.
• Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
• Chill at least 30 minutes to allow flavors to blend.
• Serve at room temperature or chilled.

MOROCCAN PUY LENTIL SALAD

Steps:

• 1. For the dressing, blend the mustard, spices and honey in a food processor, until very smooth. 2. Gradually add the vinegar, then, with the motor running, add the oil and rosewater slowly to emulsify. 3. Add mint and parsley, season well. Set aside. 4. Stir the courgettes and the oil together in a mixing bowl until the courgettes are coated. 5. Preheat a griddle pan over a medium-high heat. Add the courgettes and fry for 2-3 minutes on each side until slightly softened. Set aside on kitchen paper to cool. 6. For the salad, add the griddled courgettes and the remaining salad ingredients into a bowl. 7. To serve, add dressing to taste.

MOROCCAN LENTIL SALAD

Steps:

• Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
• In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

MOROCCAN LENTIL SALAD

Steps:

• Pick over lentils to remove any stones and rinse well. Stick one onion half with the cloves. In a large saucepan, combine water, lentils and the half onion stuck with the cloves. Bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes. Discard onion. Drain lentils and let cool slightly. While lentils are cooking: In a small jar, combine lemon juice, olive oil, mint, cumin, coriander, cinnamon, salt and garlic. Finely chop the remaining onion half and add to the lentils along with the roasted peppers. (Can roast/steam onion with pepper to add sweetness to dish and avoid raw onion.) Chill at least 30 minutes to allow flavors to blend. Serve at room temperature or chilled.