Moroccan Lentil Salad

Moroccan Lentil Salad

1 Review
From the EatingWell Kitchen

This healthy date, carrot and lentil salad recipe is flavored with a spiced preserved-lemon dressing. While most salads taste best when freshly assembled, lentil salads appreciate time for the flavors to marry so try to make it at least a few hours ahead if you can. Bring the salad to room temperature before serving and adjust salt if needed.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Preserved Lemon Citrus Dressing
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ⅓ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ⅓ cup extra-virgin olive oil
  • ¼ cup chopped preserved lemon peel (see Tips) or 1 teaspoon lemon zest
  • Lentil Salad
  • 1 cup French green lentils, rinsed (see Tips)
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 cups diced carrots
  • 1½ cups diced onion
  • 12 dates, pitted and sliced
  • ½ cup very thinly sliced fresh mint

Preparation

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  1. To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in ⅓ cup oil, then stir in preserved lemon peel (or lemon zest).
  2. To prepare salad: Place lentils in a medium saucepan with enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in salt and continue cooking until just tender, but not at all mushy, 5 to 10 minutes more. Drain well.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
  4. Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days; stir in mint just before serving.
  • Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com.
  • We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 250 calories; 9 g fat(1 g sat); 8 g fiber; 39 g carbohydrates; 6 g protein; 121 mcg folate; 0 mg cholesterol; 23 g sugars; 0 g added sugars; 4,625 IU vitamin A; 8 mg vitamin C; 55 mg calcium; 3 mg iron; 149 mg sodium; 558 mg potassium
  • Nutrition Bonus: Vitamin A (92% daily value), Folate (30% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1½ fruit, 1 vegetable, ½ lean meat, 2 fat

Reviews 1

July 01, 2015
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By: vmsurbat
Exotic taste but not weird! I made a half-recipe for lunch (for two!) today because I had everything on hand and it is all gone, my husband licking the bowl. I followed the recipe as written, using regular lentils as that is what I have. All the flavors work well together. Served as a main dish, I paired with flat bread and a salad platter of ripe tomatoes, cucumbers, feta, and olives drizzled with olive oil. Mmmm. As a side dish, it would be fabulous with anything off the grill..... Pros: healthy, easy, make-ahead