Moroccan Lentil Salad

Ingredients:

Salad:

• 2.5 cups cooked lentils (or 1 cup dry)
• 2 large carrots, grated (about 2 cups)
• 1 small onion, halved and thinly sliced
• 12 dates, pitted and chopped (freezing them makes them easier to chop)
• 1/3 cup thinly sliced fresh mint

Dressing:

• 1 tsp ground paprika
• 1 tsp ground cumin
• 1/3 cup lemon juice
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup olive oil
• 2 tsp lemon zest or chopped peel of 2 small preserved lemons (about 1/4 cup)

Directions:

• Cook the lentils
• Salad
  • Pour dressing over lentils and combine.
  • Add carrots, onions and dates and combine well. Cover and refrigerate.
  • To serve top with fresh mint.