Lucy in the Larder

Moroccan carrot ribbons and black lentils

Ok, so I know I said there would be no fancy food styling in this blog, but I’m a tad ashamed of this dinner shot (taken on my Blackberry) of the Moroccan carrot ribbon and lentil salad I made the other night, because it’s actually doing it a terrible disservice. I apologise, but to be honest I was unprepared – I didn’t think it was going to be anything worth talking about. How wrong I was! It was too delicious, quick and easy to make not to include in this journal.


The recipe is from My New Roots and in the original, Sarah uses dried black lentils. I was late home from work and ran out of time so I used a can of the organic ones – which really, I think are just as good. The depth of flavour in the dressing is what really makes it – carrot, orange and cumin was a flavour combination I fell in love with in Morocco. We enjoyed this as a side dish for a mid-week dinner with the family, with some slow roasted lamb shoulder, roast potatoes and broccoli.

Moroccan carrot ribbons and lentils (by Sarah Britton)
Serves 4; Prep time: 15 minutes

1 can organic lentils
2-3 large carrots
1 small red onion
6 prunes
½ cup each chopped mint and cilantro

1 Tbsp cumin seeds
½ Tbsp green anise seeds
¼ tsp cinnamon
¼ tsp ground ginger
¼ tsp smoked paprika
¼ tsp ground coriander
pinch of cayenne or crushed chilies
1 Tbsp freshly-squeezed lemon juice
1 tsp raw honey or agave
3 Tbsp cold pressed olive oil
pinch of sea salt

Carrot marinade:
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed orange juice
pinch of salt

–       Whisk the carrot marinade together in large bowl.  Wash the carrots and using a peeler, peel long strips lengthwise and place in the bowl with the marinade. Let sit while you make the rest of the salad
–       Drain lentils and rinse well.
–       Make the dressing by first, toasting the cumin and anise seeds in a dry skillet over medium-high heat until fragrant. Remove from heat and using a mortar and pestle, give the seeds and rough grind (this is optional). Add all remaining dressing ingredients, whisk well. Add the warm lentils and marinated carrots, including any leftover marinade.  Slice prunes and onions thinly and add. Add washed and chopped herbs. Season to taste. Serve

This entry was published on December 7, 2012 at 9:08 am and is filed under Delicious and healthy!, LSN, Lucy's plate, Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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