moroccan

Preserved Lemon and Herb Lentil Salad

Name: Preserved Lemon and Herb Lentil Salad
Yield: 1 serving
Cuisine: moroccan
Ingredients: 95 g green or brown lentils (dry); 28 g olive oil; 150 g cucumber, diced; 25 g parsley, chopped; 10 g mint, chopped; 12 g preserved lemon peel, finely chopped; 15 g lemon juice; 6 g garlic, minced; 2 g ground cumin; 450 g water

This simmered dish pairs green or brown lentils with preserved lemon peel, finely chopped, lemon juice and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

73 g Carbohydrates

30 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g green or brown lentils (dry) 334 kcal
28g olive oil 248 kcal
150g cucumber, diced 23 kcal
25g parsley, chopped 9 kcal
10g mint, chopped 4 kcal
12g preserved lemon peel, finely chopped 4 kcal
15g lemon juice 5 kcal
6g garlic, minced 9 kcal
2g ground cumin 8 kcal
450g water 0 kcal

Cooking instructions

green or brown lentils (dry)water
Bring lentils and water to a simmer in a small saucepan. Cook until tender, 18 to 22 minutes; drain well.
green or brown lentils (dry)cucumberparsleymintpreserved lemon peel
While lentils cook, finely chop parsley and mint, and dice cucumber. Rinse and finely chop preserved lemon peel.
olive oillemon juicegarlicground cumin
In a bowl, whisk olive oil, lemon juice, minced garlic, ground cumin, and black pepper.
green or brown lentils (dry)
Toss warm lentils with dressing so they absorb flavor. Cool 5 minutes.
cucumberparsleymintpreserved lemon peel
Fold in cucumber, parsley, mint, and preserved lemon. Taste and adjust salt and lemon.
Serve at room temperature.