Description
A nutritious and flavorful Moroccan lentil salad packed with protein and spices.
Ingredients
- 1 cup dry green lentils
- 2 cups water
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the lentils and cook them in 2 cups of water until tender, about 20 minutes. Drain and let cool.
- In a large bowl, combine the cooked lentils, red bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper.
- Pour the dressing over the lentil mixture and toss gently to combine.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add feta cheese or avocado for extra creaminess.
- Serve with warm pita bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan