MOROCCAN LENTIL CARROT SALAD (VEGAN)

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This Moroccan lentil carrot salad - The ideal side salad or light lunch when coupled with pita and hummus has mint, raisins, nuts, and a gently spiced dressing.
Twenty-twenty is the first time we've ever subscribed to a community-supported agriculture (CSA) program. We used to like going to the farmer's market every weekend to choose what we wanted based on what we were going to prepare for dinner that week. However, early in the season we chose to sign up for a CSA with a tiny organic farm in Quebec, just across the river from Ottawa, because to the uncertainty regarding covid and whether or not there will be any farmer's markets during the summer.

By providing them with some much-needed cash flow early in the season, before they have started to sell their goods at the market, CSAs are a fantastic way to assist local farmers. Another advantage for the consumer is that they frequently introduce you to new vegetables and encourage you to get creative with the produce the farm includes in each week's share. It's been a delightful challenge to think of fresh and creative ways to use the zucchini and carrots we ended up with this year—much more than we ever would have purchased. After all, there are only so many times you can eat raw carrots and hummus or roast zucchini until it's time to switch things up.
Use your surplus of carrots by making this Moroccan lentil carrot salad. Lentils, red onion, celery, mint, raisins, walnuts, and sunflower seeds are blended with chopped up carrots. Then, everything is combined with a dressing flavored with cumin, smoked paprika, turmeric, and cinnamon. With a side of pita and hummus, this salad makes a filling meal overall. The side salad would also go well with dinner dishes like scrambled eggs, fried tofu or tempeh, or even elegant avocado toast.

Moroccan lentil carrot salad Ingredients

Salad

  • 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
  • ½ a medium red onion, finely chopped
  • ½ cup fresh mint leaves, finely chopped***
  • ½ cup raisins or currants
  • ½ cup toasted walnuts, pepitas, or sunflower seeds****
  • ⅓ cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch)

Dressing

  • ¼ 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
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • ¾ tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 2 garlic cloves, minced

Instructions

  1. In a sizable bowl, combine the cooked lentils, finely chopped carrots, red onion, celery, mint, raisins, and almonds or seeds.
  2. Shake or whisk the dressing ingredients together in a bowl or jar after sealing the lid.
  3. Toss the salad with the dressing after pouring it over it. If desired, taste and add extra lemon juice. I typically
  4. Serve! Pita and hummus are great to have on the side. Salad leftovers can be kept for many days in the refrigerator in an airtight container. I always add a little more lemon juice immediately before eating the leftovers to invigorate the flavors again because the flavor of the salad tends to soften quite a bit the longer the dressing stays on it.

Tips

  • Lentils should be rinsed through a fine mesh screen before cooking. Place in a pot and cover with a few inches of water. Stirring regularly and adding more water as necessary, simmer for about 25 minutes, or until lentils are cooked but not falling apart. Bring to a boil. Reduce heat to medium-high. Brown lentils or standard green lentils will also work if you can't find French green lentils, however they tend to crumble more quickly.
  • The grater attachment on a food processor makes shredding carrots a snap.
  • Use parsley, cilantro, or basil if you dislike mint.
  • The healthiest and tastiest nuts and seeds are just-toasted ones. Turn on the oven to 325 degrees Fahrenheit to toast walnuts or sunflower seeds. Toasted seeds or nuts should be aromatic and faintly browned after 8 to 10 minutes on a baking sheet.

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