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Nutrition Facts
Serving Size 1 (410g) Recipe makes 4 servings The following items or measurements are not included below: 3 whole cloves
Calories 249
Calories from Fat 28		(11%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 541mg		22%
Potassium 659mg		18%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 19.0g	76%
	Sugars 2.4g
Protein 16.0g		32%
detailed view... how is this calculated?

Moroccan Lentil Salad (Healthy)

Recipe #67242 | 25 min | 5 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: spatchcock
Jul 24, 2003

Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/4 cups green lentils, preferably french
1 small onion, sliced in half
3 whole cloves
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)

Directions

1
Pick over lentils to remove any stones and rinse well.
2
Stick one onion half with the cloves.
3
In a large saucepan, combine water, lentils and the onion stuck with the cloves.
4
Bring to a boil over medium heat.
5
Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
6
Discard onion.
7
Drain lentils and let cool slightly.
8
In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
9
Add lentils and toss to mix.
10
Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
11
Chill at least 30 minutes to allow flavors to blend.
12
Serve at room temperature or chilled.

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Featured Reviews for This Recipe

From: Kathy228

On Feb 15, 2010

Delicious if you like a cold lentil dish. I used fresh mint instead of dried and doubled the cumin. And threw in about 2 tbsp fresh parsley. I served it with plain yogurt. This is a great recipe.

0 people found this review helpful

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From: Chef #375100

On Oct 27, 2008

It was very good! Maybe next time I'll add more of the roasted red pepper. All in all, excellent flavour, good balance, thank you for the recipe!

0 people found this review helpful

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From: Chef #48136

On Nov 26, 2003

Absolutely delicious! I really really liked the Middle Eastern flavour. I tried it as a salad and also as filling for a pita sandwich, along with some spinach leaves. Excellent both ways! I used French lentils. I used 2 cloves garlic, and added 1 small diced tomato. I roasted one small red pepper, and when it was peeled and chopped it wasn't quite enough. Easy to make, and very tasty! I will be making this again.

4 people found this review helpful

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From: tofucheesecake

On Sep 24, 2008

This is fantastic! I was trying to work with what I had in the house, so I tweaked a few things and it was still so good that I may be eating the whole thing myself tonight. The main differences were chopping the original onion half and leaving it in the pot rather than adding the raw half at the end, powdered cloves instead of whole, & lime instead of lemon juice. It has so much flavour and I will definitely be making it again.

1 people found this review helpful

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