Moroccan Lentil Salad

Today we're making a BIG lentil salad with carrots, spinach, celery, dried currants, pumpkin seeds, mint and feta cheese. The salad dressing has fragrant spices that are big on flavour and nutrition.

5 from 1 vote

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Course: dinner, Salad

Cuisine: middle eastern

Keyword: big salad, lentil salad, moroccan salad

Prep Time: 10

Total Time: 10

Servings:

Calories: 185kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large salad bowl
1 small mason jar
tongs or salad spoon

Ingredients

Ingredients for the Salad

2 cans lentils (540 mL) drained
2 cups grated carrots
2 cups spinach roughly chopped
3 stalks of celery diced
1/2 cup mint chopped
1/2 cup raw pumpkin seeds
1/2 cup dried currants
1/2 cup feta cheese crumbled

Ingredients for the Dressing

1/4 cup olive oil
1 lemon juiced and zested
2 tbsp balsamic vinegar
1 clove garlic minced
1 tsp maple syrup
1 tsp ground turmeric
1 tsp cinnamon
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt

Instructions

Make the Salad Dressing

In a small mason jar add olive oil, lemon juice and zest, balsamic vinegar, garlic, maple syrup, spices, sea salt.

Make the Salad

In a large salad bowl add lentils, carrots, spinach, celery, mint, pumpkin seeds, currants and feta cheese. Pour the dressing over the salad. Mix together with tongs or a salad spoon.

Notes

Substitute raisins for dried currants.

Substitute chopped parsley for mint.

Substitute goat cheese for feta cheese or omit for dairy free.

Substitute sweet paprika for smoked paprika.

Substitute curry powder for ground turmeric.

Substitute raw sunflower seeds for pumpkin seeds.

Nutrition