Moroccan Lentil Salad | Recipe Cart

Name: Moroccan Lentil Salad | Recipe Cart
Total time: 40 min
Ingredients: 1/2 cup chopped red onion; 4 cups cooked lentils (1 1/2 cups dry- do not use split lentils– use whole black lentils, brown lentils, green 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 (or use part mint, or a blend of all three, chopped; zest and juice of one orange; 2 tablespoons honey or maple syrup; 1/4 cup olive oil; 1/4 cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar; 2 garlic cloves, finely minced (use a garlic press); 1/2 teaspoon salt, more to taste; 1/2 teaspoon pepper; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 1/8 teaspoon ground cloves; pinch or two chili flakes (optional, but good)

getrecipecart.com

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Saucepan
Colander
Stove
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Spoon

Ingredients

1/2 cup chopped red onion
4 cups cooked lentils (1 1/2 cups dry- do not use split lentils– use whole black lentils, brown lentils, green 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 (or use part mint, or a blend of all three, chopped
zest and juice of one orange
2 tablespoons honey or maple syrup
1/4 cup olive oil
1/4 cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar
2 garlic cloves, finely minced (use a garlic press)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
pinch or two chili flakes (optional, but good)