Moroccan Lentil Salad

This Moroccan Lentil Salad is so flavorful! Infused with fragrant Moroccan spices, crunchy celery, toasted almonds, dried apricots, and orange zest, loads of fresh herbs. Vegan and GF. Video.

Sometimes you’ll never know the value of a moment until it becomes a memory. ~Dr. Seuss

Here is one of my favorite lentil salad recipes, and I can’t wait for you to try it! I love the flavors and spices in this Moroccan Lentil Salad, and how energized I feel after eating it. Lentils are high in protein and are considered a “slow-metabolizing”  carbohydrate- the kind of carb that has so many health benefits. Plus, I’m just a huge fan of lentils. ( If you are too, make sure to take a peek at this awesome collection of  Lentil Recipes.)

Health aside, this lentil salad just tastes delcious with the best crunchy texture. So this is what I like to do- meal prep a couple of healthy salads ahead, to always ensure we have something nutritious in the fridge in case of hunger “emergencies” when many good intentions go out the window. 🙂

Why You’ll Love This Lentil Salad Recipe

1. It’s so easy to make – pretty much just toss it all in a bowl and let the flavors meld.
2. Can be made ahead! Perfect for gatherings and potlucks or midweek meals.  The leftover salad tastes better and better each day.
3. It’s vegan and gluten-free!

Moroccan Lentil Salad Ingredients

• Red onion - Adds sharpness and a bit of bite, balancing the sweetness in the salad.
• Cooked lentils (black, brown, or green preferred) - Provide hearty texture and plant-based protein; avoid split lentils as they tend to overcook and become mushy.
• Celery - Brings fresh crunch and subtle savory notes.
• Dried apricots - Add chewy texture and natural sweetness that complements the warm spices.
• Almonds (chopped or slivered, toasted) - Contribute nutty richness and crunch.
• Fresh herbs (cilantro or flat-leaf parsley, or a blend with mint) - Add brightness and freshness; mint introduces a cooling contrast to the warm spices.
• Orange zest and juice - Provide vibrant citrus aroma and acidity that lift the entire salad.
• Honey - Adds natural sweetness; maple syrup works as a plant-based alternative.
• Olive oil - Creates a silky base and carries the spices.
• Red wine vinegar - Adds acidity and tang; sherry vinegar or apple cider vinegar can be used instead.
• Garlic - Brings pungent depth and savory warmth.
• Salt and black pepper - Enhance and balance the flavors.
• Warm spices (cumin, cinnamon, ground cloves) - Add earthy depth, warmth, and signature Moroccan-inspired complexity.
• Chili flakes (optional) - Provide a subtle kick of heat to balance the sweetness.

Variations and Substitutions

Today I used Black lentils, but any whole lentil will work here, along with dried apricots (unsulfured if possible) or feel free to sub dates! Instead of almonds, you could use pistachios, toasted pinenuts or pecans.

How to Make It

1. Cook lentils according to package directions (see notes, feel free to do this ahead.)
2. Combine. Place cooled lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with  ½ of the orange, adding more to taste after.
3. Dress the salad. Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.  
4. Season. Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while. Add more orange juice to taste.

Storage

This lentil salad will keep up to 4 days in an airtight container in the refrigerator.

Serving Suggestions

Serve with our Moroccan Chicken or our Moroccan Rice. 

More recipes you may enjoy

• Mediterranean Lentil Salad
• Lentil Salad with Spring Veggies, Mint and Yogurt
• Lentil Salad with Apples, Walnuts and Celery Root
• Beet, Lentil and Spinach Salad with Pomegranate Dressing
• Indian Spinach Salad with Lentils & Cauliflower
• Celery Salad with Lentils, Dates and Almonds
• Lentil Tabouli Salad
• 35 Easy Delicious Potluck Ideas

Hope you enjoy this Moroccan Lentil Salad as much as we have! Let us know what you think in the comments below

Happy summer!  🙌

xoxo

Sylvia

Watch How to make it

Moroccan Lentil Salad Recipe

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• Author: Sylvia Fountaine
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 6-8 1x
• Category: Legumes, lentil recipes, vegan salad
• Method: stovetop
• Cuisine: Moroccan
• Diet: Vegan

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Description

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Ingredients

Units USM Scale 1/2x1x2x

• 1/2 cup chopped red onion
• 4 cups cooked lentils (try to use whole black lentils, brown lentils, green lentils- split lentils can easily overcook and turn to mush)
• 2 cups celery, chopped
• 1 cup dried apricots, chopped
• 1/4 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

Moroccan Dressing:

• 2 tablespoons honey or maple syrup
• 1/4 cup olive oil
• 1/4 cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar
• 2 garlic cloves, finely minced (use a garlic press)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• pinch or two chili flakes (optional, but good)

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Instructions

1. Cook lentils according to package directions (see notes, feel free to do ahead)
2. If sensitive to onions, chop and place in a bowlful of cold, salted water.
3. Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with  ½ of the orange, adding more to taste after.
4. Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.  
5. Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while. Add more orange juice to taste.

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Notes

This is will keep 4 days in the fridge.

Dry Lentils: 1 ½ cups of dry lentils make roughly 4 cups of cooked lentils.

To cook lentils: Use the pasta method.  Bring 1 1/2 cup lentils (dry) and 6-8 cups salted water, to a boil, lower heat, simmer uncovered until just tender. Don’t overcook. Little black lentils cook very fast! 12-16 minutes, depending on size. Strain, let cool.

 

Nutrition

• Serving Size: 1 cup
• Calories: 359
• Sugar: 21.7 g
• Sodium: 337.3 mg
• Fat: 13 g
• Saturated Fat: 1.7 g
• Carbohydrates: 50.6 g
• Fiber: 14 g
• Protein: 14.2 g
• Cholesterol: 0 mg