Lentil Moroccan Salad

    50 minutes

    This Moroccan salad is a meal in itself when served with flatbread. It's a great warm salad for cooler days. You may want to add more vinegar depending on how tart you like it.


    South Australia, Australia
    1 person made this

    Serves: 8 

    • 450g lentils, soaked overnight
    • 1 small onion
    • 1 carrot, peeled
    • 1 clove garlic, peeled but whole
    • 1/2 teaspoon dried thyme
    • 1 bay leaf
    • 3 sprigs parsley
    • 3 cups water
    • salt and freshly ground black pepper
    • 1/2 cup onion, chopped
    • 4 tablespoons parsley, chopped
    • 1 clove garlic, finely diced
    • 1 tablespoon wine vinegar
    • 4 tablespoons olive oil
    • tomato wedges, to garnish

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine lentils, onion, carrot, garlic clove, thyme, bay leaf, parsley sprigs, water, salt and pepper to taste in a saucepan. Bring to the boil and simmer 30 minutes or until lentils are tender. Drain.
    2. Slice the carrot into cubes. Set aside. Discard the bay leaf, parsley, onion and garlic clove.
    3. Put the lentils in a serving bowl and add the cubed carrot, chopped onion, chopped parsley, chopped garlic, wine vinegar and oil. Add salt and pepper to taste. Toss and serve garnished with tomato wedges.

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