Moroccan lentils salad

Moroccan lentils salad

Moroccan lentils salad best prepare in time. Pour the lentils into a pot. Cover with water. Leave to soak overnight. Peel the onion. Lard with cloves and add. Peel garlic. Crush gently. Pour into the pot. Add a piece of lemon peel. Season with cumin. Put the lid on. Boil up briefly. Let simmer for 45 minutes on medium heat. Remove onion, garlic and lemon peel. Drain the lentils. Cut leek onions into rings. Pour into a salad bowl. Dice peppers and mix in. Mix oil, vinegar and lemon juice. Season with salt and pepper. Cut parsley and peppermint into fine strips. Add herbs to the marinade. Mix Moroccan lentil salad with marinade. Moroccan lentil salad should be steeped for at least 45 minutes before serving to allow the spices to unfold. Moroccan Lentils Salad is decorated with fresh mint just before serving.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
328 kcal
47 g
18 g
9 g

(C)opyright by Marions Kochbuch