Moroccan lentil and carrot salad: Healthy eating made simple

Ingredients

• 3 cups cooked French green lentils
• 4 cups peeled and grated carrots (or 2 cups grated carrots and 2 cups shredded kale)
• 3 celery ribs, diced
• ½ medium red onion, finely chopped
• ½ cup fresh mint leaves, finely chopped
• ½ cup raisins or currants
• ½ cup toasted walnuts or sunflower seeds
• ⅓ cup pitted Kalamata olives, sliced
• ¼ cup extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice, plus more to taste
• 2 tbsp balsamic vinegar
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• ¾ tsp fine sea salt
• freshly ground black pepper, to taste
• 1 tsp dijon mustard
• 1 tsp pure maple syrup
• 2 cloves garlic, minced