MOROCCAN LENTIL SALAD (HEALTHY)
Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting.
Provided by spatchcock
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over lentils to remove any stones and rinse well.
- Stick one onion half with the cloves.
- In a large saucepan, combine water, lentils and the onion stuck with the cloves.
- Bring to a boil over medium heat.
- Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
- Discard onion.
- Drain lentils and let cool slightly.
- In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
- Add lentils and toss to mix.
- Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
- Chill at least 30 minutes to allow flavors to blend.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 249.6, Fat 3.1, SaturatedFat 0.4, Sodium 541.9, Carbohydrate 40.4, Fiber 19, Sugar 2.4, Protein 16
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
MOROCCAN COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
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5/5 (3)Total Time 40 minsCategory Healthy Potluck Side Dish RecipesCalories 250 per serving
- To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).
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- Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
- Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.
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5/5 (1)Total Time 35 minsServings 4Calories 478 per serving
- Preheat the oven to 450 degrees. Toss the carrots with the coconut oil and spices. Roast for 20 minutes, or until tender. Set aside.
- While the carrots are roasting, add the cumin seeds to a dry skillet. Over medium heat, toast the seeds until they are fragrant, about 5 minutes. Remove from the pan and set aside.
- In a small bowl, whisk together the lemon juice and tahini. The tahini will absorb the lemon juice and thicken up. Use water to thin the mixture to dressing consistency. Whisk in the remaining ingredients and the toasted cumin seeds. Set aside.
- Add the lentils, salt, and bay leaves to a pan. Cover with water and simmer until tender, about 5-7 minutes.
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5/5 (2)Category Moroccan
- In a saucepan, heat the olive oil over medium heat. Toss in minced garlic and saute until fragrant.
- Add in grated onion and all of the spices. Simmer for 5 minutes before tossing in grated tomatoes, lentils and water. Bring to a gentle simmer, cover partially with a lid.
- Continue to simmer on medium low for 25-30 minutes or until lentils are cooked through, adding water if the lentils start to look dry.
- Once lentils are cooked through, add tomato paste and stir well until evenly incorporated, adding water if needed. Taste to see if the lentils need any additional seasoning and serve with fresh parsley, paprika and flake salt.
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- Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.
- Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
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