Moroccan Lentil Salad

feastingathome.com

Betsy Lehman

subheading: UNITS USM ½X:

½ cup chopped red onion

4 cups cooked lentils (1 ½ cups dry- do not use split lentils- use whole black lentils, brown lentils, green lentils )

2 cups celery, chopped

1 cup dried apricots, chopped

¼ cup almonds, chopped or slivered, toasted

1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped

zest and juice of one orange

subheading: Moroccan Dressing:

2 tablespoons honey or maple syrup

¼ cup olive oil

¼ cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar

2 garlic cloves, finely minced (use a garlic press)

½ teaspoon salt, more to taste

½ teaspoon pepper

1 teaspoon cumin

½ teaspoon cinnamon

⅛ teaspoon ground cloves

pinch or two chili flakes (optional, but good)

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