Best Moroccan Lentil Salad Healthy Recipes

Moroccan Couscous and Lentil Salad image

Provided by Wendys Kitchen

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup french green lentils or 1 cup brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 lb feta, crumbled (about 1 cup)

Steps:

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt.
Remove pan from heat and let couscous stand, covered, 5 minutes.
Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.

Moroccan Lentil Salad (Healthy) image

Provided by spatchcock

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/4 cups green lentils, preferably french
1 small onion, sliced in half
3 whole cloves
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)

Steps:

Pick over lentils to remove any stones and rinse well.
Stick one onion half with the cloves.
In a large saucepan, combine water, lentils and the onion stuck with the cloves.
Bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
Discard onion.
Drain lentils and let cool slightly.
In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
Add lentils and toss to mix.
Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
Chill at least 30 minutes to allow flavors to blend.
Serve at room temperature or chilled.