Moroccan · Salad
Moroccan Herb and Lentil Salad
Firm little green lentils tossed while just warm with a cumin-lemon dressing, masses of coriander and parsley, spring onion and preserved lemon — a herby, protein-rich salad that eats as a light meal. The warm lentils drink up the dressing, and the preserved lemon gives it that unmistakable Moroccan tang.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g green or Puy lentils, rinsed
- 1 large bunch coriander and parsley, chopped
- 3 spring onions, sliced
- 1/4 preserved lemon, finely chopped
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Cook the lentils
Simmer the lentils in unsalted water 20–25 minutes until tender but still holding shape, then drain well.
- 2
Make the dressing
Whisk the lemon juice, cumin, paprika, olive oil, salt and pepper.
- 3
Dress warm
Toss the warm lentils with the dressing and preserved lemon so they absorb the flavours as they cool.
- 4
Fold in herbs
Once cooled a little, fold through the herbs and spring onions and adjust the lemon and salt.
Chef's tips
- Puy or small green lentils hold their shape; red lentils turn to mush and will not work.
- Dress the lentils warm and herb them cold, so the herbs stay bright green.
Frequently asked questions
Can I make it ahead?
Dress the lentils ahead but add the herbs just before serving so they do not wilt and darken.
How do I make it a full meal?
Add crumbled jben or a soft-boiled egg, or a handful of roasted vegetables, for a more substantial plate.