It’s always fun when you end up with a salad with lots of colors and flavors. This one ended up rather rainbow-like with the purple onions, orange carrots, green cilantro. You could even take it further and throw in red tomatoes, lucky charms marshmallows… oh wait! Even I’m not crazy enough to do that. Just seeing if you’re paying attention. 😉
This salad works with any combination of beans, grains and lentils that you like. I chose millet since I had a last little bit that I was trying to get rid of. I noticed that it took 20-25 minutes to cook, so I opted for black lentils that had a similar cooking time. Other lentil varieties take longer times and it’s just more convenient to have everything start together and finish together.
If you already have beans or grains ready to go, use a different combination like black beans and farro or something fun like that. You want approximately 1 cup of two different kinds of grains, beans, or lentils but you don’t have to be exact on the portions. Go with what looks good as you mix it.
Moroccan Lentil Salad
- 1/2 cup (80g) raw millet
- 1/2 cup (86g) uncooked black lentils
- 2 medium carrots (~110g), sliced into coins
- 1/4 red onion (~50g), sliced thinly
- 8 greek olives, sliced
- 2 Tbsp champagne OR red wine vinegar
- 1 Tbsp walnut oil OR olive oil
- 1 tsp Rogan Josh seasoning
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
Cook the millet and lentils according to package directions, drain if needed and fluff with a fork. Toss all of the ingredients in a bowl and mix well to combine. Garnish with extra cilantro, if desired.
Makes 4 servings at approximately 266 calories each – 10g protein, 34g carbs, and 10g fat.
To save time later in the week, I made extra lentils and plan to use them in veggie burgers, salads, and side dishes. If you’re going to cook, you may as well make extra. They also freeze well and can be saved for later.