Introduction

Indulge in the vibrant flavors of Morocco with this tantalizing Spiced Moroccan Lentil and Kale Salad with Lemon-Tahini Dressing. This refreshing and nourishing dish combines the earthy goodness of lentils, the vibrant greens of kale, and a symphony of aromatic spices.

Ingredients

• 1 cup brown lentils
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. Prepare the Lentils:

• Rinse and sort lentils, removing any debris.
• Place lentils in a pot with 2 cups of water and bring to a boil.
• Reduce heat and simmer for 20-25 minutes, or until tender.

2. Sauté the Vegetables:

• While the lentils are cooking, heat olive oil in a large skillet over medium heat.
• Add onion and cook until softened.
• Stir in garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes, until fragrant.

3. Add the Kale:

• Add kale to the skillet and sauté for 2-3 minutes, or until slightly wilted.

4. Combine the Salad:

• In a large bowl, combine the cooked lentils, sautéed vegetables, cilantro, and parsley.

5. Make the Lemon-Tahini Dressing:

• In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and black pepper.

6. Dress the Salad:

• Pour the Lemon-Tahini Dressing over the salad and toss to coat.

7. Serve:

• Serve immediately or chill for later (the flavors will meld even better over time).

Tips

• For a creamy salad, mash some of the lentils before adding them to the bowl.
• Add other vegetables to your liking, such as bell peppers, carrots, or zucchini.
• For a spicy kick, increase the amount of cayenne pepper to taste.
• Garnish with additional chopped cilantro, parsley, or a sprinkle of sumac.

FAQ

Can I use canned lentils instead?

• Yes, you can use 1 can (15 ounces) of drained and rinsed canned lentils.

Do I have to use brown lentils?

• No, you can use any type of lentils you prefer, such as green lentils or red lentils.

Is the salad vegan?

• Yes, the salad is vegan as written.

How long will the salad last in the refrigerator?

• The salad will last for up to 3 days in the refrigerator.