Moroccan Lentil Salad
Published in Salads
Do as the Moroccans do and serve this as a starter with a selection of other Moroccan salads made with fresh and cooked vegetables. It is also excellent served as a salad with braaied foods, especially lamb or chicken.
Ingredients:
- 200 gr brown/green lentils
- 1 onion, quatered
- 3 peeled cloves garlic
- 2 tbl parsley, chopped
- 2 tbl lemon juice
- 1 tsp ground cumin
- 1 tsp sweet paprika
- dash of harissa paste
- 5 tbl extra virgin olive oil
- salt & freshly ground pepper to taste
Preparation:
- Simmer the lentils with the onion and whole garlic cloves for 30 – 45 minutes, or until tender but not sludgy.
- Drain thoroughly and discard all the onion and garlic.
- Mix the remaining ingredients, and pour over the hot lentils.
- Mix gently but thoroughly and leave to cool. Serve at room temperature.
Notes:
- Use Tabasco if you don’t have harissa
Serves 4.
Primary Ingredients: fresh parsley, ground cumin, harissa paste, lentils, sweet paprika