Name: Salade de Lentilles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: Moroccan
Ingredients: 250g green or brown lentils, rinsed and picked over; 1 small onion, peeled and halved; 1 garlic clove, smashed, plus 1 garlic clove finely grated; 1 small bay leaf, optional; 1 tsp fine sea salt, divided, plus more to taste; 5 tbsp extra-virgin olive oil; 1 1/2 tsp ground cumin, freshly ground if you can; 1 tsp sweet paprika; 1/4 tsp cayenne or harissa, optional; 2 tbsp fresh lemon juice, plus more to taste; 1 tsp red wine vinegar or mild vinegar; 1 small bunch flat-leaf parsley, finely chopped; 2 tbsp fresh coriander, finely chopped, optional; 1 tbsp finely chopped preserved lemon peel, optional; Freshly ground black pepper

Question 1

What lentils are best for salade de lentilles?

Accepted Answer

Use green or brown lentils for salade de lentilles because they stay separate and hold their round shape after simmering. Red lentils soften and collapse, which works for soup but gives this Moroccan lentil salad the wrong texture.

Question 2

How long do I cook green lentils for lentil salad?

Accepted Answer

Simmer green or brown lentils gently for 20 to 25 minutes, adding 1/2 teaspoon fine sea salt after the first 10 minutes. The lentils should be tender through the center but still intact, not split or mushy.

Question 3

Why should I dress lentils while they are warm?

Accepted Answer

Dress the lentils while warm so they absorb the spiced olive oil, lemon juice, vinegar, salt, and black pepper. Warm lentils drink in the cumin-garlic dressing, while cold lentils mostly carry the seasoning on the outside.

Question 4

How do I bloom cumin and paprika without burning them?

Accepted Answer

Warm extra-virgin olive oil over low heat, then stir in grated garlic, ground cumin, sweet paprika, and cayenne or harissa for 30 seconds. Remove the pan from the heat as soon as the garlic smells sweet and the cumin rises, before the paprika darkens and turns bitter.

Question 5

Can I make Moroccan lentil salad ahead of time?

Accepted Answer

Make Moroccan lentil salad up to 3 days ahead and keep it covered in the refrigerator. Bring the salad back to room temperature before serving, hold back half the parsley if possible, and refresh the lentils with a small spoon of olive oil and lemon juice.

Question 6

What can I substitute for preserved lemon in lentil salad?

Accepted Answer

Preserved lemon peel is optional in this salade de lentilles, so you can leave it out without changing the basic dish. If using preserved lemon, rinse it and finely chop only the peel so it seasons the lentils without overpowering the cumin, garlic, olive oil, and herbs.

Ingredient	Quantity
green or brown lentilsrinsed and picked over	250g
onionpeeled and halved	1 small
garlicsmashed	1 clove

Culinary Explorer

Salade de Lentilles

Ingredients

green or brown lentils

onion

garlic

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