Moroccan Black Lentil Salad
The tangy vinaigrette for this hearty salad contains olive oil—a healthy fat for your heart.
Chelsey Amer
Moroccan Black LentilSalad features shredded carrots, golden raisins, and onions sprinkled throughout tender-cooked black lentils tossed in a spiced vinaigrette. Olive oil, which makes the base of the vinaigrette, is rich in monounsaturated fatty acids, known to help fight heart disease. This salad is great to serve warm or cold.
Ingredients
- ⅓ cup olive oil
- 2 Tbsp. apple cider vinegar
- ½ tsp. smoked paprika
- ½ tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 cup dry black lentils
- 3 cups low sodium vegetable broth
- 1 cup shredded carrots
- ⅓ cup golden raisins
- ½ cup chopped red onion
Directions
- For the dressing: In a jar with a lid or small bowl combine olive oil, apple cider vinegar, smoked paprika, cumin, garlic powder, cinnamon, salt, and pepper. Shake to combine. Set aside.
- For the salad: Add lentils to a medium saucepan with vegetable broth. Simmer for 25-30 minutes, until lentils are soft and cooked through.
- In a large bowl combine cooked lentils, shredded carrots, raisins, and red onion. Toss in the dressing and let sit for at least 10 minutes before serving.
