Moroccan lentil salad is an easy to make, packed with plant-based protein and moroccan flavours. All mixed with lots of crunchy veggies in a tangy lemon dressing. It is both vegan and gluten-free.
This Moroccan spiced lentil salad makes a great vegan and gluten-free side dish, or a light lunch or dinner. Perfect for the lunchbox or for a potluck, and keeps for a few days in the fridge, so it’s also perfect for a protein packed meal-prep.
Lentils are a healthy and budget friendly ingredient that is available year round. They are low in calories and fat, a great source of plant-based protein, fiber and nutrients. Lentils works great in vegan and vegetarian dishes, like this salad.
If you are looking for more protein packed salads with lentils, try this Red Lentil Salad or this Lentil and chickpea salad.
Ingredients
All that’s needed to make this Moroccan lentil salad are just a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Canned lentils, drained and rinsed. Use your favourite lentils, any kind works.
- Red onion, finely chopped. They add a wonderful crunch and bite to this salad. Pickled Red Onions also tastes amazing!
- Cherry tomatoes, cut in half
- Carrot, peeled and finely chopped
- Green bell pepper, finely chopped
- Parsley or cilantro, chopped
- Dried apricots, chopped
- Almond flakes, toasted
Dressing
- Sunflower oil
- Lemon juice, freshly squeezed is the way to go. Use a large lemon or 2 smaller ones.
- Garlic, minced. Use 1-2 garlic cloves depending on your preference.
- Spices: Smoked paprika, cumin powder, cinnamon, ground ginger, red chilli flakes, sea salt and black pepper
See recipe card for quantities.
Instructions
Making this healthy Moroccan salad with lentil is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
To a salad bowl, add the ingredients for the dressing.
Stir well and taste it. Add more salt and pepper to taste.
Add all the lentils, chopped vegetables, parsley and apricots to the bowl with the dressing. Gently mix everything together.
Let the salad marinade and then top with the almonds before serving.
Hint: Let the salad marinate a little in the dressing before serving to enhance the flavor. Make sure to stir it well because the dressing will sink to the bottom.
Substitutions and Variations
- Allergy friendly – instead of almonds, use roasted sunflower seeds or pumpkin seeds.
- Spicy – If you like spice, add a little extra chill flakes or freshly chopped chil. If you like it mild, just omit the chilli flakes all together.
- Herbs – Fresh herbs brings so much flavor to this salad. Here chopped parsley is used, but it can also be replaced with cilantro.
- Veggies – You can add some extra veggies to this lentil salad. Some great options are chopped cucumber, chopped zucchini or some leafy greens.
- Grains – Add some cooked quinoa, couscous, farro, or barley to this chickpea salad recipe.
For another fresh and protein packed salad, try this Moroccan chickpea salad.
Storage
This Moroccan spiced lentil salad will for about 3-4 days in an airtight container in the fridge. Like all salads, the vegetables will release liquids after being mixed with the dressing.
Top tip
You can also boil your own lentils instead of the canned ones. Put the rinsed lentils in a large saucepan and fill with water. Optional Is to add a bayleaf and a slice of onion for added flavour to your lentils. Bring the lentils to a boil, reduce to a simmer and boil for about 20 min or until the lentils are just cooked but not mushy or falling apart. Different lentils require different cook times, so make sure to check the package. Drain the lentils and rinse with cold water.
More salads to try:
Pairing
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Moroccan lentil salad is an easy to make and packed with plant-based protein and moroccan flavours. All mixed with lots of crunchy veggies and a tangy lemon dressing. It is both vegan and gluten-free.
- 2 x 400g (14 oz) cans lentils, drained & rinsed
- ½ red onion, finely chopped
- 1 cup (200g) cherry tomatoes, cut in half
- 1 large carrot, peeled and finely chopped
- 1 green bell pepper, finely chopped
- ¼ cup parsley or cilantro, chopped
- ½ cup dried apricots, chopped
- ¼ cup almond flakes, toasted
- ¼ cup sunflower oil
- 1 large lemon, juiced
- 1-2 garlic clove, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon red chilli flakes (optional)
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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Start by preparing the dressing. In a large salad bowl, mix together all the ingredients for the dressing.
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Chopped the vegetables, and herbs. Add to the bowl with the dressing and gently toss. Let the salad sit for about 30 min to marinate, this will bring out the flavours.
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When ready to serve, stir in the toasted almonds and top the salad with some extra chopped parsley and a squeeze if lemon. Enjoy!
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