Moroccan Lentil Salad (photo by lazysheep1, stock.xchng)

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.

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