I was wondering what you can do with lentils. A lot! You can use them to make lentil meatballs or vegan potpies; however, if you want to make a lentil dish that tastes fantastic, try Moroccan Lentil Salad. It's not only simple and flavorful, but it is also a good source of plant-based protein. So, it's perfect for a meatless Monday.
The salad has green French lentils, beans, carrots, sautéed red onions and garlic. And it's dressed with a zesty dressing spiced with a Moroccan seasoning blend of cumin, smoked paprika, cinnamon, cloves, turmeric, and black pepper. The dressing also contains olive oil, salt, lemon zest, lemon juice, and maple syrup to balance out the flavors from the spices.
Do moroccan lentils salad have lots of protein?
This Moroccan lentil salad is a good source of protein as it contains 8 grams of protein. However, you can add more lentils if you'd like more protein.
Can I eat moroccan lentils salad cold?
Yes, you can eat Moroccan lentil salad cold. Allowing it to sit in the fridge for a few hours will allow the flavors to meld, making the salad taste even better.
How many carbs are in a moroccan lentils salad?
There are 24 grams of carbs in each serving of Moroccan lentil salad.
Are moroccan lentils salad high or low in calories?
Moroccan lentil salad has a moderate amount of calories. Each serving has 330 calories. Therefore, since it is not over 400 calories, it is not considered a high-calorie food.
Ingredients
1 1/2 pounds Dry French Green Lentils, rinsed, sorted
4 1/2 cups Vegetable Broth
1 teaspoon Sea Salt
1/2 pound Green Beans, trimmed and cut into 1/2 inch pieces
2 medium Carrots, peeled, cut into 1/2-inch pieces
1 1/2 tablespoons Olive Oil
1/3 cup Red Onion, minced
2 Garlic Cloves, minced
1/4 cup Parsley Leaves
1/3 cup Olive Oil
2 tablespoons Apple Cider Vinegar
Juice of 1 Lemon
Zest of 1 Lemon
1 tablespoon Maple Syrup
1 teaspoon Smoked Paprika
1/2 teaspoon Ground Turmeric
1 teaspoon Sea Salt
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1/4 teaspoon Cloves
1/2 teaspoon Black Pepper
Instructions
Place the lentils into a pot along with the vegetable broth and sea salt and set them over medium-high heat.
Let the lentils boil, decrease the heat to medium-low, and cook them for 15 minutes.
Add the green beans and carrots to the lentils and cook them for 5 minutes until they are tender.
Drain the lentils in a colander and place them into a large bowl.
Place the olive oil into a small skillet and set it over medium-high heat.
Add the red onion and garlic and cook it for 2–3 minutes until they soften.
Add the red onion mixture to the lentils. Add the parsley and mix to combine.
Whisk the olive oil, apple cider vinegar, lemon juice, lemon zest, maple syrup, smoked paprika, ground turmeric, sea salt, cumin, cinnamon, cloves, and black pepper in a small bowl until combined.
Pour the vinaigrette over the lentil salad and toss to coat it in the vinaigrette. Serve and enjoy!
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