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© Meredith Corporation. All rights reserved. Used with permission.
To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).
To prepare salad: Place lentils in a medium saucepan with enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in salt and continue cooking until just tender, but not at all mushy, 5 to 10 minutes more. Drain well.
Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.