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Moroccan Lentil Carrot Salad (Vegan)
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: SALAD:
  • 3 cups cooked French green lentils (from 1 cup dry lentils)*
  • 4 cups peeled and grated carrots (from 8 medium carrots, OR use 2 cups grated carrots and 2 cups shredded kale)**
  • 3 celery ribs, diced
  • ½ a medium red onion, finely chopped
  • ½ cup fresh mint leaves, finely chopped***
  • ½ cup raisins or currants
  • ½ cup toasted walnuts, pepitas, or sunflower seeds****
  • ⅓ cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch)
  • subheading: DRESSING:
  • ¼ cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice, plus more to taste
  • 2 tbsp balsamic vinegar
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • ¾ tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 2 garlic cloves, minced
Steps
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