Author Notes: This beautiful carrot salad has earthy flavors from the Moroccan spices and beluga lentils, but a brightness from the mint, parsley, and lemon. It is perfect for the warmer months either served alone or atop crostini with goat cheese —Emily
Serves: 4
Ingredients
-
1/2
cup beluga lentils
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1/4
cup raw almonds
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1
pound carrots, washed and peeled
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1/2
teaspoon ground cumin
-
1/8
teaspoon ground cinnamon
-
1/2
teaspoon salt
-
1
lemon, zested and juiced
-
1
teaspoon pomegranate molasses or honey
-
2
tablespoons extra-virgin olive oil
-
1/4
cup fresh mint, washed, dried, and chopped
-
1/4
cup fresh Italian parsley, washed, dried, and chopped
Directions
- Begin with the lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.
- Meanwhile, toast the almonds. Place the almonds in a skillet over medium- low heat and toast for 8-10 minutes or until almonds are toasted, shaking pan often. Remove from heat, cool slightly, and roughly chop. Set aside.
- Shave the carrots into a bowl using a vegetable peeler. I find it easiest to shave from the top to the bottom first as you rotate the carrot and then flip the carrot upside down and continue the process. I found I was able to shave the most carrots this way.
- Make the vinaigrette. Combine the cumin, cinnamon, salt, lemon zest and juice, pomegranate molasses, and extra-virgin olive oil in a bowl and whisk until combined.
- In a bowl, combine the carrots, lentils, mint, parsley, and dressing, and toss to combine. Taste to adjust for salt. Toss in the almonds right before serving.