Moroccan vibes…
The Moroccan cuisine has always fascinated me. All the spices and herbs like cumin, cinnamon, turmeric, mint… often combined with lots of vegetables and sweet dried fruit – simply awesome! This Lentil Salad is my attempt to create my own Moroccan-Style dish.
I couldn’t decide whether to make a salad or a bowl recipe. The lentils with the roasted veggies and the toppings actually call for a bowl, but as temperatures are still really high outside I decided to make this a salad. For a bowl dish you can simply leave out the dressing and top everything with some tahini or any other sauce. Whatever you decide to do, I hope that the Moroccan vibes also get through to you 😉
Moroccan-Style Lentil Salad
2016-09-13 01:37:23
Serves 2
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 100 g lentils (I used red lentils)
For the roasted vegetables
- 1/2 sweet potato
- 1/2 eggplant
- 1 small zucchini
- 2 carrots
- 1 Tbsp olive oil
- 1/2 Tbsp cumin
- 1/3 Tbsp cinnamon
- Salt
- Cayenne pepper
- 10 cherry tomatoes
- 2 figs
- 1 handful of raisins
- 2 Tbsp sesame seeds, roasted
- Parsley, chopped roughly
For the dressing
- 1 Tbsp olive oil
- 2 Tbsp maple sirup
- 3 Tbsp hummus (use this recipe, or just use plain tahini instead)
- Juice of 1/2 lemon
- Salt
- Cayenne pepper
Instructions
- Cook the lentils according to the package instruction.
- Chop the vegetables for roasting into bite-sized chunks and mix in a bowl together with the oil and spices. Spread on a baking sheet lined with parchment paper and roast in the oven at 180°C for about 25 minutes.
- Halve the cherry tomatoes and chop the figs into small cubes.
- Make the dressing by simply mixing all ingredients.
- Finally, combine everything in a bowl and eventually season to taste with more salt and cayenne pepper.
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