Moroccan Lentil Salad

by Jodi MacKinnon (QFG)

Prep Time

0 mins

Cook Time

0 mins

Total Time

0 mins

Course: Salad
Cuisine: Mediterranean, Middle Eastern, Vegan
Servings: People
Calories: 0

Ingredients:

3/4 cup Green Lentil Eh Puy
1 1/4 cup Water
30 g Red Onion
30 g Celery
30 g Golden Raisins
15 g Pistachios (shelled)
1 tbsp Rose Blossom Water
1 tbsp Rose Harissa
15 tbsp Orange juice
1 tsp Orange zest
1 tbsp Agave Nectar
1 tsp Red Wine Vinegar
1 clove Garlic (minced)
1/4 cup Extra Virgin Olive Oil
Salt & Pepper (to taste)

Instructions:

Rinse lentils in a fine-mesh strainer. Transfer the lentils into a pot along with the water and a pinch of salt.
Bring to a boil and reduce heat to a low simmer, cover the pot with a lid and cook for 15-20 minutes or until tender but not mushy. Drain the lentils and set aside.
In a separate bowl create vinaigrette, whisk together the agave syrup, red wine vinegar, rose water, rose harissa, garlic, orange juice, orange zest and olive oil. Seasoned with salt and pepper.
Once lentils are cooled, transfer into a medium mixing bowl. Add the red onions, celery, raisins, pistachios and the vinaigrette.
Toss, transfer onto plate and serve.

Start writing here...

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

in Recipe Index

# Mediterranean Middle Eastern Salad Vegan