Hearty Moroccan Lentil & Vegetable Salad

Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool slightly.

While the lentils are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

Add the minced garlic, ground cumin, ground coriander, turmeric powder, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

In a large bowl, combine the cooked lentils, sautéed onion and spice mixture, chopped fresh parsley, and chopped fresh mint.

In a small bowl, whisk together the lemon juice, 1 tablespoon of extra virgin olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the lentil and vegetable mixture. Toss gently to combine all ingredients thoroughly.

Serve warm or at room temperature. For best flavor, allow the salad to sit for at least 15 minutes before serving.