Moroccan Lentil Salad

🛒 Ingredients

• Dry Green Lentils 200 g · 700 kcal
• Cucumber 150 g · 23 kcal
• Roma Tomatoes 200 g · 36 kcal
• Red Bell Pepper 150 g · 45 kcal
• Red Onion 100 g · 40 kcal
• Fresh Cilantro 30 g · 7 kcal
• Fresh Mint 10 g · 5 kcal
• Lemon Juice 60 g · 13 kcal
• Olive Oil 60 g · 531 kcal
• Ground Cumin 5 g · 19 kcal
• Ground Coriander 5 g · 14 kcal
• Smoked Paprika 3 g · 8 kcal
• Cayenne Pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the dry lentils thoroughly under cold water; then, in a medium pot, combine the rinsed lentils with 600ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
2. Once cooked, drain the lentils well and spread them on a baking sheet or large plate to cool completely. This prevents them from clumping together and allows them to absorb the dressing better.
3. While the lentils cool, prepare the vegetables: finely dice the cucumber, Roma tomatoes, red bell pepper, and red onion. Roughly chop the fresh cilantro and mint.
4. In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Season the dressing generously with salt and black pepper to taste.
5. In a large mixing bowl, combine the cooled lentils, diced cucumber, tomatoes, bell pepper, red onion, cilantro, and mint. Pour the prepared dressing over the salad.
6. Gently toss all ingredients together until well combined. For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving, letting the flavors meld.