Moroccan lentil and carrot salad

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.

Moroccan Lentil salad

  • 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.



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.

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