Spiced Moroccan Lentil Salad with Roasted Vegetables
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Introduction
Indulge in the vibrant flavors of Morocco with our delectable Spiced Moroccan Lentil Salad with Roasted Vegetables. This tantalizing dish combines the goodness of protein-packed lentils with an array of roasted vegetables, tantalizing spices, and a refreshing dressing. Prepare to embark on a culinary adventure that will leave your taste buds dancing.
Ingredients
For the Lentils:
- 2 cups brown lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can diced tomatoes with green chilies, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Steps
Cook the Lentils: Rinse the lentils thoroughly. In a large saucepan, combine the lentils, onion, garlic, spices, tomatoes, vegetable broth, and salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
Roast the Vegetables: Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potato, zucchini, bell pepper, olive oil, salt, and pepper. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized.
Make the Dressing: Whisk together the olive oil, lemon juice, honey, mustard, coriander, salt, and pepper in a small bowl.
Assemble the Salad: Combine the cooked lentils, roasted vegetables, and dressing in a large bowl. Stir well to combine.
Serve: Serve the salad warm or chilled, garnished with fresh cilantro or parsley if desired.
Tips
- For a richer flavor: Use a combination of brown and green lentils.
- Add a touch of sweetness: Roast the vegetables with a drizzle of honey or maple syrup.
- Make it a main course: Add a scoop of quinoa or rice to make the salad a more substantial meal.
- Customize the spices: Experiment with different spices like cardamom, cinnamon, or saffron to create a unique flavor profile.
FAQ
Q: Can I use canned lentils instead?
A: Yes, you can substitute 2 (15 ounce) cans of canned lentils, drained and rinsed, for the dry lentils.
Q: Can I roast the vegetables in advance?
A: Yes, the roasted vegetables can be prepared up to 3 days in advance. Store them in an airtight container in the refrigerator.
Q: How do I store the leftovers?
A: The leftover salad can be stored in an airtight container in the refrigerator for up to 4 days.