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Moroccan Lentil Salad

A serving plate with Moroccan lentils and serving spoons
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • Category: Moroccan, Lentils, Salad, Vegetarian
  • Method: Stovetop
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Vegan

Ingredients

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  • 1 tbsp O-Live & Co. Organic Olive Oil
  • 5 cloves garlic, minced 
  • 1 yellow onion, grated
  • ½ tbsp paprika 
  • 1 tsp red pepper flakes (optional)
  • 1 tbsp salt
  • 2 tsp pepper 
  • 3 roma tomatoes, grated
  • 2 cup lentils, rinsed
  • 4 cups water 
  • 2 tbsp tomato paste

Instructions

 

  1. In a saucepan, heat the olive oil over medium heat. Toss in minced garlic and saute until fragrant. 
  2. 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. 
  3. 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.  
  4. 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. 

Keywords: Moroccan Lentil Salad, Lentil Salad

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