Go Back
Moroccan lentil salad in a salad bowl.
Print
Moroccan lentil salad
Prep Time
15 mins
Total Time
45 mins
 

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. 

Servings: 4 servings
Author: Helena
Ingredients
  • 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
Dressing
  • 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
Instructions

  1. Start by preparing the dressing. In a large salad bowl, mix together all the ingredients for the dressing.

  2. 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.

  3. When ready to serve, stir in the toasted almonds and top the salad with some extra chopped parsley and a squeeze if lemon. Enjoy!