Moghrabiyeh B’ Adas (Moghrabiyeh with Lentil Salad)

Light, delicious and colorful is what this salad is all about, Moghrabiyeh with Lentil salad is packed with fresh herbs and is simply dressed with a tangy vinaigrette. You can have this as a meal on its own or serve it as a side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, prepare the dressing by whisking together the ingredients.

Step 2

In a medium-sized saucepan, bring 3 cups of water to boil, add lentils, reduce heat and simmer for about 20 minutes or until lentils are cooked but still have a bite.

Step 3

Meanwhile, In another medium-sized saucepan, bring 4 cups of water to a boil, add salt, bay leaf, and Moghrabiyeh, reduce heat and simmer for about 12 -14 minutes until cooked then refresh under cold water.

Step 4

Once the Moghrabiyeh is cooked, drain and place in a large serving bowl, add about 1 tablespoon of olive oil to keep it from drying out, discard bay leaf, add the chopped parsley, chives, sun-dried tomatoes and olives, then add the dressing and mix well to combine.

Step 5

Once the lentils is done, drain and combine with the salad, taste and adjust seasonings, drizzle lemon juice and olive oil over the top and sprinkle with toasted walnuts.