Moroccan Carrot and Lentil Salad

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

3 cups cooked French green lentils (1 1/4-1 1/2 cup dry lentils), cooked according to package directions.

6 medium carrots, peeled and sliced on a bias

1 1/2 tbsp olive oil

1 medium shallot, diced finely

2 large cloves minced garlic

1/3 cup unsalted pistachios, chopped

1/3 cup golden raisins or sultana raisins

3 tbsp cilantro, chopped

3 tbsp parsley, chopped

1/2 cup olive oil

2 tbsp lemon juice

1 tbsp agave or date syrup

1 tsp smoked paprika

3/4 tsp turmeric

3/4 tsp salt

1/2 tsp cumin

1/4 tsp cinnamon

1/4 tsp cayenne

Anweisungen

Preheat oven to 375 F.

Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid.

In a small bowl, whisk together vinaigrette ingredients.

Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss with 2 tbsp of the vinaigrette, then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time.

Head a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.

In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette. Toss until well coated. Enjoy hot or cold!

Nährwertangaben

• Kalorien: 636
• Gesamtfett: 26.6 g
• Gesättigtes Fett: 3.8 g
• Transfett: 0 g
• Cholesterin: 0 mg
• Natrium: 343.7 mg
• Gesamtkohlenhydrate: 79.9 g
• Ballaststoffe: 13.5 g
• Zucker insgesamt: 11.1 g
• Eiweiß: 26.2 g