Green Grape and Beluga Lentil Salad with Charmoula Vinaigrette
Yield
8
½ Cup PortionsThe vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
Ingredients
1 cup Beluga lentils
1 ea Bay leaf
1 ea Thyme sprig
Salt
1 ea Red bell pepper
1 cup Green grapes, halved
1 ea Preserved lemons, rind only, ¼ “dice
¼ cup Almonds, raw, sliced, toasted
½ cup Carrot, grated
2 ea Green onions
CHARMOULA1 tsp Cumin seeds
½ cup Parsley leaves
½ cup Cilantro leaves
¼ cup Lemon, juice of
½ tsp Sweet paprika
½ cup Extra-virgin olive oil
1 ea Garlic clove
Ground black pepper
GARNISH¼ cup Cilantro leaves
Directions
- Pick through lentils and remove any debris. Rinse lentils well under cold running water.
- Combine lentils, bay leaf, and thyme sprig in a sauce pot and cover with 2 inches of water.
- Bring to a boil and turn down to a simmer. Cook for 15 minutes, then add 1 teaspoon of salt. Cook for another 5 minutes or until tender. Drain, rinse under cool water, and remove bay leaf and thyme. Reserve.
- Char the red bell pepper over an open flame or in a 450°F oven until the skin is blackened. Place in a plastic bag or a bowl, covered, with plastic wrap and allow to steam for 5 minutes. Remove seeds and ribs from the pepper. With a paper towel, clean off as much of the charred skin off the pepper as possible. Dice ¼-inch and combine with the lentils, grapes, preserved lemon, almonds, and carrot. Set aside.
- Slice the green part of the green onion thinly on the bias and combine with the lentil mixture.
- FOR THE CHARMOULA:
- Toast the cumin seeds in a dry pan until fragrant. Cool.
- Place the whites of the green onions, cumin, parsley, cilantro, lemon juice, paprika, garlic, and olive oil in a food processor and process to a coarse consistency. Season with salt and pepper.
- Combine ¾ of the dressing with lentil mixture and adjust seasoning. Divide between 8 plates and garnish with cilantro leaves. Spoon remaining dressing around the plate.
