Moroccan Lentil Salad

1. 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).

2. 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.

3. 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.

4. Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days; stir in mint just before serving.

Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com.

We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.