This is a great vegan dish to take to a potluck, or a great base for any protein
INGREDIENTS
¼ cup chopped flat-leaf parsley
5 Tbsp. olive oil, divided
2 Tbsp. chopped mint
1 Tbsp. harissa
1 tsp. honey or agave
3 to 4 large carrots, peeled and shredded (about 2 cups)
3 cups water
1 cup green or French lentils
6 to 8 garlic cloves, minced (about ¼ cup)
1 tsp. cumin
½ tsp. allspice
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. chopped preserved lemon (or 1 Tbsp. lemon zest and 1 Tbsp. lemon juice)
PREPARATION
• In a medium bowl, whisk together the parsley, 3 tablespoons oil, mint, harissa and honey. Toss with the shredded carrots and set aside.
• In a medium pot, combine the water and lentils and bring to a boil over high heat. Reduce the heat to medium-low and simmer 30 minutes. Drain and set aside.
• Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the garlic and saute until soft, about 5 minutes. Add the cumin, allspice, salt and pepper, then add the lentils into the skillet and toss. Stir in the preserved lemon.
• Place the lentils on a serving plate and top with the carrot salad. Serve warm or at room temperature.
This article appears in April 2019.