MOROCCO LENTIL SALAD Recipe A DISTANT COUSIN OF TABBOULEH, THIS COLD LENTIL SALAD IS A HEALTHY VEGAN OPTION LOADED WITH PROTEIN POWERED LENTILS AND AMAZING SPICES. SERVE CHILLED FOR DINNER PARTIES, POTLUCKS, OR ENJOY ALONE
1 ¼ cups green lentils
1 small onion, sliced in half
3 whole cloves
5 cups water
¼ cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon minced garlic
½ cup chopped roasted red pepper (about ½ pepper)
1. Pick over lentils to remove any stones and rinse well.
2. Stick cloves into the onion half.
3. In a large saucepan combine lentils, ½ onion and cloves.
4. Bring to a boil over medium heat.
5. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
6. Discard onion with cloves.
7. Drain lentils and let cool slightly.
8. In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
9. Add lentils and toss to mix.
10. Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
11. Chill at least 30 minutes to allow flavors to blend.
12. Serve at room temperature or chilled.
Source website African-and-Caribbean-Recipes.pdf
