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Moroccan-Spiced Warm Lentil and Steak Salad

Moroccan-Spiced Warm Lentil and Steak Salad

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups lentils, French picked through, rinsed and drained
1/2 tsp turmeric
2 tbs olive oil extra-virgin
1 medium onion red; thinly sliced
1 large clove garlic minced ½ tsp. ground cumin
1/2 tsp coriander seeds
salt and pepper freshly ground
2 medium carrot peeled and minced or grated
1/2 cup parsley fresh, flat-leaf; chopped
1/2 cup raisins golden
2 tsp lemon zest
3 tbs lemon juice

Steak

1 tbs olive oil extra virgin
1/4 tsp coriander ground
1/4 tsp cinnamon ground
1/4 tsp ginger ground
1 medium clove garlic mashed into a paste
salt and pepper
1 lb beef, skirt steak cut into 4 to 6 equal pieces
vegetable oil for the grill

Instructions

Combine the lentils, turmeric and 7 cups of water in a medium saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer until tender, about 25-30 minutes. Drain well, reserving ¼ cup of the cooking liquid. Transfer to a large bowl and set aside.
While the lentils are cooking, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, garlic, cumin, coriander, 1 teaspoon salt, and ½ teaspoon pepper and cook until softened and golden, about 5 minutes. Add the reserved lentil cooking liquid and cook, stirring, until most of it is absorbed, about 2 minutes. Transfer the onion mixture to the bowl with the lentils. Add the carrot, parsley, raisins, lemon juice, lemon zest, and the remaining 1 tablespoon oil and toss to combine. Season to taste with salt and pepper and keep warm.
To cook the steak, combine the oil, spices, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Rub the mixture evenly over the steak. Heat a grill (or grill pan) to medium-high. Brush the pan with oil and cook the steak for 3-4 minutes each side for medium rare. Transfer to a board, cover loosely with foil, and rest for 5 minutes. Thinly slice the steak against the grain and serve with the lentils.