Moroccan Spiced Millet and Lentil Salad
This vibrant Moroccan Spiced Millet and Lentil Salad is a flavorful, healthy, and refreshing dish, perfect for any occasion. Combining nutty millet, earthy lentils, and a medley of fresh vegetables and fruits, itβs seasoned with the aromatic Moroccan spice blend, Ras el Hanout, and enriched with a citrusy dressing. This salad is both vegetarian and highly nutritious, making it an excellent choice for a light dinner or as a side dish to your favorite main course.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Foxtail Millet (cooked) | 1 cup |
| Mixed Lentils (cooked) | 1/2 cup |
| Onion (chopped) | 1 medium |
| Carrot (Gajjar, thinly chopped) | 1 large |
| Tomato (chopped) | 1 medium |
| Cucumber (chopped) | 1/2 cucumber |
| Dates (deseeded and chopped) | 5 pieces |
| Orange (peeled and sliced) | 1 whole |
| Anardana Powder (Pomegranate Seed Powder) | As required |
| Parsley leaves (chopped) | 2 sprigs |
| Mint Leaves (Pudina, chopped) | 2 sprigs |
| Extra Virgin Olive Oil | 2 tablespoons |
| Fresh Orange Juice | 2 tablespoons |
| Lemon Juice | 2 tablespoons |
| Ras el Hanout (Moroccan spice blend) | 1 teaspoon |
| Kosher Salt | As required |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: African
Course: Dinner
Diet: Vegetarian
Instructions:
-
Cook the Millet and Lentils:
Begin by cooking the millet and lentils. To cook the millet, use a ratio of 1 cup millet to 2 cups water. Bring to a boil, then reduce to a simmer and cook for 3 whistles in a pressure cooker. Once done, spread the millet on a plate and allow it to cool. Similarly, cook the lentils in a ratio of 1 part lentils to 3 parts water, and cook for 3 whistles. Once cooked, allow the lentils to cool as well. -
Prepare the Vegetables and Fruits:
While the millet and lentils are cooling, prepare the vegetables and fruits. Chop the onion, carrot, tomato, cucumber, dates, and peel and slice the orange. Set aside the chopped ingredients in a large mixing bowl. -
Make the Dressing:
In a separate bowl, whisk together the extra virgin olive oil, fresh orange juice, lemon juice, Ras el Hanout spice blend, and kosher salt. Adjust the salt according to your taste preference. -
Assemble the Salad:
Once the millet and lentils are cool, add them to the mixing bowl containing the chopped vegetables and fruits. Toss in the fresh parsley, mint leaves, and pomegranate powder (Anardana). -
Add the Dressing:
Pour the prepared dressing over the salad and toss everything together gently, ensuring the ingredients are evenly coated. -
Let the Flavors Marinate:
Allow the salad to sit for a while at room temperature or refrigerate for a couple of hours to let the flavors meld. This step helps the spices and citrus juices to infuse into the grains and vegetables, making each bite even more delicious. -
Serve:
This Moroccan Spiced Millet and Lentil Salad can be served either chilled or at room temperature. It makes a great main dish for a light dinner or can be paired with other meals like Roasted Tomato and Pumpkin Soup for a complete weeknight dinner.
Tips & Variations:
- Add More Protein: If you’re looking to add more protein to the salad, try adding roasted chickpeas, grilled chicken, or feta cheese.
- Dried Fruit Variations: Besides dates, you could also include dried apricots or raisins for a sweeter touch.
- Make it Spicy: Add a pinch of cayenne pepper or chili flakes for some heat if you prefer a spicier salad.
- Fresh Herbs: Fresh cilantro can be a great addition if you enjoy its flavor.
- Serving Suggestions: This salad works well as a standalone dish or as a side to grilled meats, tofu, or even as a topping for flatbreads.
This Moroccan Spiced Millet and Lentil Salad offers a wonderful balance of textures and flavors, with the slight crunch of millet and vegetables, the sweetness of dates and orange, and the depth of Moroccan spices. Itβs a perfect dish to bring some international flair to your dinner table while keeping things light and nutritious.
