Moroccan Lentil Salad
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.
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.
1/2 starch, 1 1/2 fruit, 1 vegetable, 1/2 lean meat, 2 fat