Moroccan Lentil Salad

Moroccan Lentil Salad

66

"A quick, colorful and spicy protein-rich salad or side dish"

Ingredients

{{adjustedServings}} servings 190 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.
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Reviews

66
  1. 95 Ratings

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I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge, so I had to use canned jalepenos. This was still a wonderful d...

This was great but I did some modifications. I eliminated the olive oil to cut the calories and I added feta cheese in place of that. I also upped the lentils to 1 cup and eliminated the garbanz...

Wow was this good! The fresh Cilantro was really the star and really brightened the flavor. And the lime just pulled it all together. I made a couple changes because I forgot to buy some ingredi...