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.

Joyce Goldstein

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Recipe Summary

total:
40 mins
Servings:
10
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Ingredients

Preserved Lemon Citrus Dressing
Lentil Salad

Directions

Instructions Checklist
  • 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 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).

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  • 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.

  • 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.

  • Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.

Tips

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 Facts

250 calories; protein 6.3g 13% DV; carbohydrates 38.7g 13% DV; dietary fiber 8g 32% DV; sugars 22.6g; fat 9.3g 14% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 4624.6IU 93% DV; vitamin c 8.1mg 14% DV; folate 120.7mcg 30% DV; calcium 55.1mg 6% DV; iron 2.9mg 16% DV; magnesium 45mg 16% DV; potassium 558.4mg 16% DV; sodium 148.5mg 6% DV; thiamin 0.1mg 14% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/01/2015
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 Read More
Rating: 5 stars
03/27/2019
Very good receipe I love Maroccan food and this was very good and similar to what I hate visiting the country I put more cumin in it 'cause I loveee this spice. Instead the fruit mentioned I replaced with apricots And I already had preserved lemon that I made an de have on hand all the time. Read More