Lentil And Carrot Salad With Middle Eastern Spices Recipes

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MOROCCAN CARROT AND LENTIL SALAD



Moroccan Carrot and Lentil Salad image

Whether you serve it as a main dish or a flavorful side, this vegan Moroccan Carrot and Lentil Salad is the perfect year-round recipe. French lentils pair perfectly with spiced, roasted carrots, pistachios and a citrus-y Moroccan salad dressing.

Provided by Lexi

Categories     Salad

Time 40m

Number Of Ingredients 18

3 cups cooked French green lentils (1 1/4-1 1/2 cup dry lentils), cooked according to package directions.
6 medium carrots, peeled and sliced on a bias
1 1/2 tbsp olive oil
1 medium shallot, diced finely
2 large cloves minced garlic
1/3 cup unsalted pistachios, chopped
1/3 cup golden raisins or sultana raisins
3 tbsp cilantro, chopped
3 tbsp parsley, chopped
1/2 cup olive oil
2 tbsp lemon juice
1 tbsp agave or date syrup
1 tsp smoked paprika
3/4 tsp turmeric
3/4 tsp salt
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cayenne

Steps:

  • Preheat oven to 375 F.
  • Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid.
  • In a small bowl, whisk together vinaigrette ingredients.
  • Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss with 2 tbsp of the vinaigrette, then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time.
  • Head a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.
  • In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette. Toss until well coated. Enjoy hot or cold!

Nutrition Facts : Calories 636 calories, Sugar 11.1 g, Sodium 343.7 mg, Fat 26.6 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 79.9 g, Fiber 13.5 g, Protein 26.2 g, Cholesterol 0 mg

MIDDLE EASTERN LENTIL SALAD



Middle Eastern Lentil Salad image

This spicy salad is one of my favorite lentil preparations. The trick is not to overcook the lentils, which should be al dente.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, salads and dressings

Time 40m

Yield Serves six

Number Of Ingredients 9

1/4 cup extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
3/4 teaspoon cumin seeds, freshly ground
3/4 teaspoon coriander seeds, freshly ground
1 1/2 cups brown or green lentils, washed and picked over
Salt
freshly ground pepper to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh cilantro

Steps:

  • Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
  • Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
  • When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 1 gram

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