Moroccan Lentil and Carrot Salad (Print Version)

# Ingredients:

→ For the Salad

01 - 3 cups cooked French green lentils (from 1 cup dry)
02 - 4 cups peeled and grated carrots (about 8 medium)
03 - 3 celery ribs, diced
04 - 1/2 medium red onion, finely chopped
05 - 1/2 cup fresh mint leaves, finely chopped
06 - 1/2 cup raisins or currants
07 - 1/2 cup toasted walnuts, pepitas, or sunflower seeds
08 - 1/3 cup pitted Kalamata olives, sliced (optional)

→ For the Dressing

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lemon juice
11 - 2 tablespoons balsamic vinegar
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon ground cinnamon
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon chili flakes (optional)
17 - 3/4 teaspoon fine sea salt
18 - Black pepper to taste
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon maple syrup
21 - 2 garlic cloves, minced

# Instructions:

01 - In a large bowl, combine cooked lentils, grated carrots, diced celery, chopped red onion, mint, raisins, and your choice of nuts or seeds
02 - Whisk together olive oil, lemon juice, balsamic vinegar, all spices, mustard, maple syrup, and minced garlic in a bowl or shake in a jar
03 - Pour dressing over the salad and toss well to coat everything. Taste and adjust with more lemon juice if needed

# Notes:

01 - Keeps well in the fridge for several days
02 - Add fresh lemon juice before serving leftovers to brighten flavors
03 - Can substitute half the carrots with shredded kale

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