Moroccan Lentil Salad

Ingredients

• •

  3/4 cup Green Lentil Eh Puy

• •

  30 g Golden Raisins

• •

  15 g Pistachios

  shelled

• •

  1 tbsp Rose Blossom Water

• •

  1 tbsp Rose Harissa

• •

  1 tbsp Agave Nectar

• •

  1 tsp Red Wine Vinegar

• •

  1/4 cup Extra Virgin Olive Oil

Instructions

1. 1

   Rinse lentils in a fine-mesh strainer. Transfer the lentils into a pot along with the water and a pinch of salt.

2. 2

   Bring to a boil and reduce heat to a low simmer, cover the pot with a lid and cook for 15-20 minutes or until tender but not mushy. Drain the lentils and set aside.

3. 3

   In a separate bowl create vinaigrette, whisk together the agave syrup, red wine vinegar, rose water, rose harissa, garlic, orange juice, orange zest and olive oil. Seasoned with salt and pepper.

4. 4

   Once lentils are cooled, transfer into a medium mixing bowl. Add the red onions, celery, raisins, pistachios and the vinaigrette.

5. 5

   Toss, transfer onto plate and serve.