Healthy, gorgeous moroccan lentil and carrot salad. One of my favorites! I love everything about this, and this is one of the lentil dishes I make the most. The recipe calls for black beluga lentils, but if I can’t find them in stores, I use Puy lentils.

• 2,5 dl black beluga lentils, soaked if possible

Rins and boil for 20-30 min until al dente. Add a bit of oil and Maldon sea salt when done.

• 3 large carrots, in ribbons
• 1 ss lemon juice
• 2 ss orange juice
• satl

Marinate when the lentils are boiling

• 1 ss cumin seeds
• 1/2 ss green anise seeds
• 1/4 ts coriander seeds
• 1/4 ts cinnamon
• 1/4 ts ground ginger
• 1/4 ts smoked paprika
• pinch of cayenne/crushed chillies
• 1 ss lemon juice
• 1 ts honey/agave sirup
• 3 ss cold pressed olive oil
• salt

Toast the cumin and anise seeds on a medium heat until fragrant. Crush roughly in a mortar with the coriander seeds. Mix with the rest of the ingredients to make a dressing.

• 1 small red onion, thinly sliced
• 6 prunes, thinly sliced
• 1/2 cup mint, chopped
• 1/2 cup coriander, chopped

Mix everything, including the marinade, and check if it needs more salt or some pepper.

Enjoy!

Source: I remember finding this recipe on a Martha Stewart web site, but I have been trying to fin the exact name of the site, unsuccessfully.