MOROCCAN LENTIL SALAD
Debbie Marquez
Lentils are a great source of protein in this refreshing vegetarian salad.
ingredients
- 1/2 C dried brown lentils
- 2 1/2 C water
- 1/2 tsp salt
- 1 bay leaf
- 1 plum tomato, diced
- 1/2 C finely diced red onion
- 1 (1 ounce) block feta cheese, finely diced
- 3 Tbsp snipped fresh mint
- 2 Tbsp snipped fresh parsley
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, pressed
- Mixed baby salad greens (optional)
- Paprika (optional)
directions
- 1
1. Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in (1.5 qt) saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.
- 2
2. In stainless (2 qt) mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In small bowl, whisk together oil, lemon juice, lemon zest and garlic until well-blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve lentil salad over salad greens and sprinkle with paprika.
notes
Pampered Chef ~ Cooking for Two or More
Source: Debbie Marquez
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