Moroccan Lentil Salad Healthy Food

DELICIOUS AND HEALTHY MOROCCAN LENTIL SALAD RECIPE

Steps:

• Preheat the oven to 450 degrees. Toss the carrots with the coconut oil and spices. Roast for 20 minutes, or until tender. Set aside.
• While the carrots are roasting, add the cumin seeds to a dry skillet. Over medium heat, toast the seeds until they are fragrant, about 5 minutes. Remove from the pan and set aside.
• In a small bowl, whisk together the lemon juice and tahini. The tahini will absorb the lemon juice and thicken up. Use water to thin the mixture to dressing consistency. Whisk in the remaining ingredients and the toasted cumin seeds. Set aside.
• Add the lentils, salt, and bay leaves to a pan. Cover with water and simmer until tender, about 5-7 minutes.
• Drain the excess water and remove the bay leaves. Add in the roasted carrots and remaining ingredients. Drizzle with the tahini dressing.

MOROCCAN LENTIL SALAD

Steps:

• Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
• In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

MOROCCAN SPICED MILLET AND LENTIL SALAD RECIPE

Steps:

• To begin making the Moroccan Spiced Millet And Lentil Salad recipe, cook millet in 1 : 2 water for 3 whistles. Spread on a plate and allow to cool.
• Cook lentils in 1: 3 water for 3 whistles. Allow to cool.
• Take a mixing bowl. Throw in millet, lentils, onions, carrot, tomato, cucumber, dates, orange, pomegranate, parsley and mint.
• In an another bowl, prepare the dressing. Add olive oil, lemon juice, orange juice, ras el hanout spice blend and kosher salt. Mix it well.
• Add the dressing to the salad and mix well. Allow to sit for some time. Serve Moroccan spliced millet salad cold or at room temperature.
• Serve Moroccan Spiced Millet And Lentil Salad along with Roasted Tomato and Pumpkin Soup for weeknight dinner.

25 MUST-TRY LENTIL RECIPES!

Steps:

• Place lentils, water and salt in a medium pot over high heat.
• Add any optional aromatics, and bring to a boil.
• Cover, lower heat and simmer gently until cooked through. The goal here is to get them tender, yet still hold their shape.
• Drain and use in other recipes.
• Cooked lentils will keep up to 4 days in the fridge, or can be frozen!
• Split lentils cook the fastest- check at 15 minutes! Small lentils take roughly 20 minutes, large brown lentils roughly 30-35 minutes. The smaller the lentils, the faster they cook, so just keep checking!

MOROCCAN LENTIL SALAD WITH SARDINES

Steps:

• Cook the lentils in 600 ml (approximately TK cups) of water for 15 to 20 minutes until soft. Rinse the carrots, peel, and finely dice. Add the carrots to the lentil pot 5 minutes before the end of cooking.
• Blanch the tomatoes, peel, halve, remove seeds and cut into small cubes. Drain the sardines and chop. Peel the shallots and finely chop. Combine the green onions, shallots, and sardines in a pan and sauté. Drain the lentils and carrots. Combine all the ingredients together. Season with lemon juice, salt, and pepper and serve.

HEALTHY BAKED SWEET POTATO WITH MOROCCAN LENTILS

Steps:

• Preheat oven to 450°F.
• Cook the sweet potatoes: Go to Quick Baked Sweet Potato or Instant Pot Sweet Potatoes.
• Meanwhile, cook the lentils according to the package instructions. Drain well.
• Dice the onion. Mince the garlic.
• Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking (about 1 to 2 minutes). Stir in the pomegranate molasses, if using. Taste and adjust seasonings if desired.
• Make the Lemon Tahini Sauce.
• Use a fork to coarsely mash the flesh of the sweet potatoes, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini sauce and torn cilantro leaves.

MOROCCAN LENTIL CARROT SALAD (VEGAN)

Steps:

• Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds 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
• 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.

MOROCCAN LENTIL SALAD (HEALTHY)

Steps:

• Pick over lentils to remove any stones and rinse well.
• Stick one onion half with the cloves.
• In a large saucepan, combine water, lentils and the onion stuck with the cloves.
• Bring to a boil over medium heat.
• Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
• Discard onion.
• Drain lentils and let cool slightly.
• In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
• Add lentils and toss to mix.
• Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
• Chill at least 30 minutes to allow flavors to blend.
• Serve at room temperature or chilled.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

TOP 10 MOROCCAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Moroccan recipe the whole family will enjoy!

RFISSA MOROCCAN CHICKEN LENTIL STEW

Steps:

• Heat the oil in a large skillet over high heat and cook the chicken for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
• Reheat the pan over medium heat and add the onions and garlic. Cook, stirring occasionally, for 6-8 minutes until golden. Add the tomatoes and tomato paste. Mix well and cook for 1 to 2 minutes or until the tomatoes start to break down.
• Add the ginger, ras el hanout, fenugreek, pepper, saffron and a pinch of salt. Mix well and return the chicken to the pan. Pour in the stock and add lentils, split peas, and half the cilantro. Mix well. Bring to a boil, cover, reduce to heat to low and cook for 2 hours, or until the chicken is cooked through and split peas are soft and tender. Once cooked, add the butter and most of the remaining cilantro. Mix together so the butter melts and makes the sauce shimmer.
• Meanwhile, bring a pan of water to a boil and hard boil the eggs for 5-6 minutes. Drain, peel and chop into quarters.
• Heat a non-stick skillet over high heat. Cook the chapatis for 10-20 seconds on each side. Slice into strips and put into a large serving dish. Top with cooked chicken and spoon over the lentils. Arrange the eggs over the top and scatter the remaining cilantro. Serve hot.

MOROCCAN SPICED LENTIL AND QUINOA SOUP

Steps:

• In a Dutch oven over medium heat, melt the butter and olive oil together.
• Meanwhile, process the onions in a food processor until finely minced, but not liquified. Spoon the onions into the pot with the butter and olive oil. Stir and saute until the onions are translucent.
• Process the carrots, poblano pepper, bell pepper, and garlic until each is finely minced.
• Spoon each vegetable into the pot and saute until soft.
• Sprinkle the cumin, chili powder, coriander, cinnamon, thyme, and turmeric over the vegetables. Stir well and continue to cook for another 2 minutes.
• Pour in the diced tomatoes, brown lentils, quinoa, and vegetable stock. Stir well.
• Bring to a boil, reduce the heat, cover, and simmer for 20-30 minutes or until the lentils are very tender.
• Season the soup with salt, pepper, honey, and a squeeze of lime.
• Stir well.
• Serve hot, garnished with Greek yogurt, if desired.