Moroccan Lentil Salad

Ingredients

• 1/2 cup red onion (chopped)
• 4 cup cooked lentils (from 1 1/2 cups dry; use whole black, brown, or green lentils, not split lentils)
• 2 cup celery (chopped)
• 1 cup dried apricots (chopped)
• 1/4 cup almonds (chopped or slivered, toasted)
• 1 cup cilantro or flat-leaf parsley (chopped; or use part mint, or a blend of all three)
• 1 whole orange (zest and juice)
• 2 tbsp honey or maple syrup
• 1/4 cup olive oil
• 1/4 cup red wine vinegar (or substitute sherry vinegar or apple cider vinegar)
• 2 cloves garlic cloves (finely minced (use a garlic press))
• 1/2 tsp salt (more to taste)
• 1/2 tsp pepper
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1 pinch chili flakes (optional but recommended)

Instructions

1. 1

   Cook lentils according to package directions. Feel free to do ahead. If sensitive to onions, chop and place in a bowlful of cold, salted water.

2. 2

   Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.

3. 3

   Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately first (easier). Toss with salad ingredients.

4. 4

   Taste, adjust salt and add chili flakes if you like. Usually add a little more salt after this sits a while.

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