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Ingredients
  • ½ cup chopped red onion
  • 4 cups cooked lentils ( 1 ½ cups dry- do not use split lentils- use whole black lentils, brown lentils, green lentils )
  • 2 cups celery, chopped
  • 1 cup dried apricots, chopped
  • ¼ cup almonds, chopped or slivered, toasted
  • 1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
  • zest and juice of one orange
  • subheading: Moroccan Dressing:
  • 2 tablespoons honey or maple syrup
  • ¼ cup olive oil
  • ¼ cup red wine vinegar, or sub  sherry vinegar, or  apple cider vinegar
  • 2 garlic cloves, finely minced (use a garlic press)
  • ½ teaspoon salt, more to taste
  • ½ teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • pinch or two chili flakes (optional, but good)
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