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
- 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.
- 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.
- Add the Kale:
- Add kale to the skillet and sauté for 2-3 minutes, or until slightly wilted.
- Combine the Salad:
- In a large bowl, combine the cooked lentils, sautéed vegetables, cilantro, and parsley.
- Make the Lemon-Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and black pepper.
- Dress the Salad:
- Pour the Lemon-Tahini Dressing over the salad and toss to coat.
- 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.
