Moroccan Lentil and Carrot Salad | Nourishing Lunch
(0)
30 min
Quick
Sezamo
O salată orientală vibrantă și sățioasă din bucătăria marocană, care îmbină lintea bogată în proteine cu rondele de morcovi rumeniți și caramelizați cu chimion și boia dulce. Completată cu ierburi proaspete, migdale crocante și un dressing zemos de lămâie și ulei de măsline, este opțiunea perfectă pentru un prânz hrănitor.
Ingredients
Preparation method
Preparing the ingredients
Boil the lentils in lightly salted water for about 15-20 minutes until tender, but still maintaining their firm texture (al dente). Drain the water and let the lentils cool to room temperature.
Peel the carrots and cut them into thin rounds or sticks. In a large frying pan, heat 1 tablespoon of olive oil and sauté the carrots over medium heat for 8-10 minutes, sprinkling with half of the ground cumin and sweet paprika, until the carrots are lightly caramelized at the edges and become fragrant, yet slightly crunchy.
In a dry frying pan, lightly toast the almonds over low heat for 2-3 minutes until crunchy and fragrant, then coarsely chop them. Peel and thinly slice the red onion. Wash and finely chop the parsley and mint leaves.
Chef's tip
If you prefer the extra sweetness typical of Moroccan cuisine, you can add a tablespoon of brown raisins or sweet pomegranate seeds to the salad.
The salad can be stored in the refrigerator for up to 3 days in an airtight container; add the toasted almonds just before serving to maintain their crunchy texture.
20 min
Quick
