Description
The Moroccan Carrot and Lentil Salad is a vibrant, flavorful dish that blends earthy lentils, sweet roasted carrots, and aromatic Moroccan spices. With a zesty dressing and fresh herbs, this healthy, easy-to-make salad is perfect for meal prep, a light lunch, or as a side dish at your next picnic. Packed with flavor, it’s a satisfying option for anyone looking for a nutritious and delicious meal.
Ingredients
1 cup dry green or brown lentils
4 medium carrots, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
For the dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey (optional)
1 teaspoon ground cumin
Salt and pepper, to taste
Instructions
- Cook the Lentils: Rinse the lentils under cold water. Place in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain excess water and set aside to cool.
- Roast the Carrots: Preheat the oven to 400°F (200°C). Drizzle carrot rounds with 1 tablespoon of olive oil, then sprinkle with cumin, cinnamon, coriander, salt, and pepper. Toss to coat and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey (if using), cumin, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine cooked lentils, roasted carrots, parsley, and cilantro. Drizzle the dressing over and toss to combine.
- Serve: Serve the salad at room temperature or chilled. Garnish with additional fresh herbs if desired.
Notes
- Add Nuts: For added crunch, top with toasted almonds, pistachios, or sunflower seeds.
- Spicy Kick: Add cayenne pepper or red pepper flakes to the dressing for some heat.
- Dried Fruit: Add raisins, dried apricots, or cranberries for a sweet touch.
- Herb Variations: Swap parsley and cilantro for mint or basil for a different flavor profil
