Craving something entirely different for lunch or dinner? We’ve become quite fond of lentils lately, and besides their obvious ability to add substance to a meal for mere cents, they’re like little flavour vessels that soak up whatever you cook them with. This colourful Moroccan-spiced salad features warm aromatic spices, including fresh ginger, garlic, black mustard seeds, turmeric and paprika, just to name a few. The end result is a robust, hearty and downright satisfying salad we’re certain you’ll love.
Moroccan-Spiced Yellow Lentil and Radish Salad
Serves: two
Time: 30 minutes
Ingredients
|
½ cup dried yellow lentils 1 ½ cups water ⅛ teaspoon sea salt ½ cup radish, thinly sliced ½ cup red onion, thinly sliced ¾ cup small tomatoes, roughly chopped ⅓ cup fresh cilantro leaves ⅓ cup fresh mint leaves 1.5 oz. lentil micro greens (optional) ⅛ teaspoon paprika
|
⅛ teaspoon coriander ⅛ teaspoon black mustard seeds ⅛ teaspoon turmeric ⅛ teaspoon chili flakes ⅛ teaspoon cumin seeds ⅛ teaspoon sea salt ⅛ teaspoon black pepper 1 teaspoon sugar 1 tablespoon fresh ginger, minced 1 lemon, juice and zest ⅓ cup feta cheese |
Method
In a small pot, add lentils and water and heat on high until boiling. Lower heat to minimum, add salt, then let simmer with the lid ajar for about 20-25 minutes, until the lentils are tender and have absorbed the water.
Meanwhile, make the dressing. In a pestle and mortar, combine paprika, coriander, black mustard seeds, turmeric, chili flakes, cumin seeds, sea salt and black pepper. Add sugar, fresh ginger, lemon zest and juice, and grind until smooth. (You can use a small food processor for this step, if you prefer). Chill dressing in the refrigerator until needed.
Once the lentils are cooked, place them in a strainer and rinse under cold water. Shake dry and combine with vegetables and microgreens, tossing everything together with the dressing and crumbled feta cheese. Serve immediately or chill for a couple of hours and enjoy cold.
Tip: If lentil microgreens are not available to you, try using a bitter green like arugula or dandelion instead.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
