Spiced Moroccan Lentil Salad with Roasted Vegetables

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

1. 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.

2. 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.

3. Make the Dressing: Whisk together the olive oil, lemon juice, honey, mustard, coriander, salt, and pepper in a small bowl.

4. Assemble the Salad: Combine the cooked lentils, roasted vegetables, and dressing in a large bowl. Stir well to combine.

5. 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.