Moroccan-Inspired Spiced Lentil and Apricot Salad

Place the cooked green lentils into a large mixing bowl.

Add the sliced dried apricots and chopped cilantro to the bowl with the lentils.

In a small separate jar or bowl, whisk together the olive oil, lemon juice, cumin, and cinnamon until fully emulsified.

Pour the dressing over the lentil mixture and toss gently to coat every ingredient.

Fold in the toasted slivered almonds just before serving to maintain their crunch.

Taste the salad and adjust seasoning with additional salt or lemon juice if desired.

Serve immediately at room temperature or chill in the refrigerator for an hour to allow the spices to meld.