This salad is savory and a little sweet.
Caribbean Lentil Salad
Chef Claudia Galofre-Krevat
2-4
15 minutes
25 minutes
Caribbean
Salad
If you haven't cooked with harissa paste before, then this recipe will be a treat. It's an aromatic North African chili paste made with roasted red peppers, hot chili peppers, garlic, olive oil, and spiced with cumin, coriander, and caraway.
Ingredients
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1 cup French green lentils, rinsed and drained
½ tsp kosher salt
½ tsp freshly-ground black pepper
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- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
1 tbsp honey
1 tbsp harissa paste
- ½ teaspoon ground cumin
¼ tsp kosher salt
¼ tsp freshly-ground black pepper
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2 large carrots, peeled, quartered lengthwise and cut into ¼” pieces
½ cup raisins
Leaves from 1 bunch of flat-leaf parsley
- ½ cup sliced almonds, toasted
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Directions
In a large saucepan, combine the lentils, ½ teaspoon each salt and pepper and 5 cups water.
Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally until the lentils are tender but still hold their shape, about 20-25 minutes.
Drain in a colander and cool for about 10 minutes.
In a large bowl, whisk together the oil, lemon juice, honey, harissa, cumin and ¼ teaspoon each salt and pepper.
Add the warm lentils, carrots, raisins and parsley; toss to combine. Taste and season with salt and pepper. Serve sprinkled with the almonds.