Moroccan-Style Puy Lentil Salad

Just a warning – once you make this meal, you will never eat anything but this meal for dinner ever again, so I’d stock up on Puy lentils if I were you. I’m being serious. It was really, really good; in fact, it was so yummy that I’m in quite a nice mood now after looking like this all day – grumpy Emily has been transformed with some Moroccan-style wonderfullness.

Ugh. I think I’ve mentioned before that Tuesdays are my ultimate worst day of the week – 9am until 6pm at university, and it’s been so drizzly and horrible all day… You know those mornings when you just think ‘nope, I’m not prepared for today’, well that was me. I’m ashamed to say that I’ve been in a complete mood today, and just as I was thinking I’d throw myself under my duvet and never come out again, I remembered that I had bought some of my favourite puy lentils last week… This recipe is a Tuesday evening comfort food saviour, and I’m so pleased with how it turned out. I absolutely love Moroccan flavours, and so I did delight in throwing loads of different spices and fruits into the mix and tasting until it was perfect – in fact, I think it will be one of my staples from now on.

This serves two, unlike most of my normal recipes, because I wanted to make double to have tomorrow – I have some house viewings (exciting!) at 6.30pm, which is when I usually eat and I figured I would be too tired to cook any later than that! If I can get some good ones, I’ll post some pictures of my potential house for next year, I’m so excited to see some!

Moroccan Lentil Salad

Ingredients

For the salad

One pack of ready-made puy lentils – I use Merchant Gourmet ones, they’re the best

A little oil

One small courgette

One red bell pepper

50g of raisins

50g of dried apricots

30g of toasted pistachios

A huge handful of spinach

For the dressing

One tablespoon of olive oil

One teaspoon of rosewater

A bunch of fresh mint and parsley

One tablespoon of agave syrup

One teaspoon each of cinnamon, ground coriander and cumin

Salt and pepper

Method

  1. Fry the sliced courgettes and peppers in the oil until golden, and toast the pistachios in a different pan.
  2. Cook the puy lentils according to the pack instructions – I just chucked mine in a microwave for a minute.
  3. Chop up the rest of the ingredients and mix them together with the lentils, courgette and pepper.
  4. Mix the dressing ingredients up and pour over.

Serves two

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7 thoughts on “Moroccan-Style Puy Lentil Salad

  1. Wow, I’ve never really cooked with Moroccan flavors, but you’ve really sold me on these lentils! They sound delish! And now I’m off to google “puy lentils” :)

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