Ingredients
Scale
- 1 cup lentils
- 2 carrots, grated
- 1/4 cup chopped fresh herbs (parsley or cilantro)
- 1/4 cup chopped nuts (almonds or walnuts)
- 1/4 cup pitted olives, sliced
- 1/4 cup raisins
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook the lentils according to package instructions until tender, then drain and let cool.
- In a large bowl, combine the cooked lentils, grated carrots, chopped herbs, nuts, olives, and raisins.
- In a separate bowl, whisk together the olive oil, lemon juice, cumin, paprika, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
This salad can be made a day in advance for even better flavor. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook & Cooking
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg