June 23, 2020 Bean Recipes

Moroccan Lentil Salad

Name: Moroccan Lentil Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: moroccan
Ingredients: 1/2 cup chopped red onion; 4 cups cooked lentils (1 1/2 cups dry- do not use split lentils– use whole black lentils, brown lentils, green lentils ); 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; 2 tablespoons honey or maple syrup; 1/4 cup olive oil; 1/4 cup vinegar- red wine vinegar, sherry vinegar, 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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This flavorful Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches! Vegan and GF.

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

Here’s another make-ahead vegan salad I think you will fall in love with- Moroccan Lentil Salad. I love the flavors and spices in this 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 these 25 Lentil Recipes.)

Health aside, this lentil salad just tastes yummy. 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. 🙂

For example, this week I made this salad and this Lemony Chickpea Quinoa Salad, and kept them in the fridge and served them up as lunch or side salads with our dinner. You get the idea.

Today I used Black lentils but any whole lentil will work here along with dried apricots (un-sulfured if possible, or sub dates!), celery, chopped red onions ( which you can soak in saltwater if you have problems digesting), toasted almonds, fresh herbs -cilantro, mint or parsley- and orange zest.

The Moroccan dressing is infused with cinnamon, cumin and clove. Super tasty friends!

Pretty much just toss it all in a bowl and let the flavors meld. The salad tastes better and better each day.

It’s also a good salad to bring to gatherings and potlucks because it is easy to make ahead.

I like to add chili flakes for a little heat, up to you!

Hope you enjoy this Moroccan Lentil Salad as much as we have! Let us know what you think in the comments below…. and show it to me on Instagram if you do end up making it (tag #feastingathome).

Happy first week of summer! 🙌

xoxo

Sylvia