Harissa-Honey Lentil Salad with Almonds
- Makes4 Servings
- Cook Time40 minutes
- 4
Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon vinaigrette. The lentils require about 20 minutes of simmering; use that time to prep the other ingredients for the salad. Served at room temperature or even lightly chilled, this is a great side to roasted or grilled meats of any sort, but also makes a terrific light vegetarian main.
Don’t allow the lentils to cool completely before tossing them in the dressing. If dressed when warm, the lentils will absorb some of the seasonings so they’re flavorful inside and out.
Step 1
In a large saucepan, combine the lentils, ½ teaspoon each salt and pepper and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain in a colander and cool for about 10 minutes.
Step 2
In a large bowl, whisk together the oil, lemon juice, honey, harissa, cumin and ¼ teaspoon each salt and pepper. Add the warm lentils, carrots, raisins and parsley; toss to combine. Taste and season with salt and pepper. Serve sprinkled with the almonds.
