Description
This lentil salad is a vibrant mix of protein-rich lentils, fresh vegetables, sweet apricots, and a spicy oriental dressing, offering a delightful explosion of flavors and textures.
Ingredients
Units
- 1 cup Beluga lentils
- 2 cups water
- 1/2 cup dried apricots, chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and place them in a pot with 2 cups of water.
- Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender.
- Drain and let the lentils cool.
- In a large bowl, combine the cooled lentils, apricots, bell pepper, cucumber, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, cumin, coriander, cinnamon, turmeric, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Cool the lentils completely before dressing them — warm lentils absorb too much of the vinaigrette and the salad turns heavy instead of bright.
- Beluga lentils hold their shape far better than red or brown lentils here; swapping in red lentils turns this into lentil mush, not a salad.
- Taste the dressing on its own before tossing. The cinnamon should be a background note, not the first thing you taste.
- Chop the dried apricots small enough to land in every bite — whole halves just sink to the bottom of the bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Carbohydrates: 40
- Fiber: 12
- Protein: 18