Moroccan Lentil Carrot Salad (Vegan)
Ingredients
Scale
- 3 cups cooked French green lentils (from 1 cup dry lentils)*
- 4 cups peeled and grated carrots (from 8 medium carrots, OR use 2 cups grated carrots and 2 cups shredded kale)**
- 3 celery ribs, diced
- 1/2 a medium red onion, finely chopped
- 1/2 cup fresh mint leaves, finely chopped***
- 1/2 cup raisins or currants
- 1/2 cup toasted walnuts, pepitas, or sunflower seeds****
- 1/3 cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch)
- A large handful of chopped kale (optional)
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice, plus more to taste
- 2 tbsp balsamic vinegar
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- 3/4 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
- 2 garlic cloves, minced
Instructions
- Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, nuts or seeds, olives, and kale (if using) in a large bowl.
- Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
- Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually add a tablespoon more.
- Serve! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. The flavour of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavours again.