Moroccan lentil salad – Italian Cuisine


A dish that transports you to distant lands even with your mind and a way to taste lentils even in the summer

On our tables usually the lentils they appear in winter, during the Christmas holidays, as a classic side dish trotter or the cotechino, or as an ingredient in minestrone is soups .

Yet lentils are also excellent in salad and even in hot weather. And as the summer is about to come, what could be better than a varied and fresh salad that, however, includes lentils?

Here we offer you theMoroccan lentil salad, a journey through the flavors and atmospheres of the Maghreb. Below you will find the recipe, while in ours gallery we suggest other delicious ideas to propose lentils in salad.

A Advice: while most salads are better if eaten freshly prepared, this and in general those based on lentils are tastier if you leave them to rest for a few hours before consuming them, so that the different flavors bind better.

The recipe for Moroccan lentil salad

Ingredients

To prepare the dressing you will need: 1 teaspoon paprika, 1 teaspoon ground cumin, juice and grated zest of half a fresh lemon, salt, pepper and extra virgin olive oil to taste.
To prepare the salad, however, you need: 200 gr of already soaked lentils, 400 gr of carrots, 1 onion, 12 pitted dates, fresh mint, salt and extra virgin olive oil to taste.

Method

To prepare the dressing, in a pan over medium heat, flavor the extra virgin olive oil with the paprika and cumin, stirring occasionally, for about 2 minutes. Transfer everything to a bowl, add the lemon juice, 1 teaspoon of salt and season with pepper. Add more oil and the grated lemon peel and mix.
To prepare the salad: place the lentils in a saucepan, covered with plenty of water. Bring to a boil, reduce the heat and simmer for 15 minutes. Add some salt and cook for another 10 minutes. Drain them well.

Meanwhile, cook the onion and diced carrots over a medium heat in a large pan. When they are well cooked, remove them from the heat. In a salad bowl, place the cooked vegetables, lentils and finely sliced ​​dates. Then pour the lemon and spice dressing and chop some fresh mint. Mix well and leave to rest for a few hours before serving. Serve it at room temperature. If you have any, cover it and keep it in the refrigerator for a maximum of 2 days.

Browse the gallery to find out more ideas for a lentil salad

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