Moroccan Lentil Carrot Salad

Jan 3

Serves 4-6
Vegan, Gluten Free, Soy Free, Dairy Free

Ingredients (Salad)

4 cups peeled and grated carrots (from 8 medium carrots)

3 cups cooked French lentils (from 1 cup dry lentils)*

2 cups shredded curly kale

1/2 cup fresh mint, cilantro or parsley leaves, finely chopped

1/2 cup dried cranberries or raisins

1/2 cup pistachios, walnuts, pepitas (pumpkin seeds), or sunflower seeds

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice, plus more to taste

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chili flakes (optional)

3/4 teaspoon fine sea salt

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

2 garlic cloves, minced

Combine the shredded carrots, cooked lentils, curly kale, herbs, cranberries, and pistachios in a large bowl.
Combine the dressing ingredients in a bowl or jar, whisk or secure the lid, and shake to combine.
Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, maple or salt, if desired.
Serve and enjoy!

To cook lentils, rinse and drain. Place in pot with a few inches of water to cover. Bring to a boil, turn down heat to medium-high, and cook, stirring occasionally and adding more water as needed, until lentils are tender (about 25 minutes). If you can’t find French lentils, any lentils will work, but they may fall apart easily.

Recipe inspired by Up Beet Kitchen.