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’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. 🙂
Moroccan Lentil Salad Video
Lentil Salad Ingredients:
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 ground clove– very flavorful!
Why I love this Lentil Salad Recipe
- It’s so easy to make – pretty much just toss it all in a bowl and let the flavors meld.
- The leftover salad tastes better and better each day.
- Can be made ahead! Perfect for gatherings and potlucks or midweek meals.
- It’s vegan and gluten-free!
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
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Moroccan Lentil Salad
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: vegan salad, legumes, lentil recipes
- Method: stovetop
- Cuisine: moroccan
- Diet: Vegan
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!
Ingredients
- 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)
Instructions
- Cook lentils according to package directions (see notes, feel free to do ahead)
- If sensitive to onions, chop and place in a bowlful of cold, salted water.
- 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.
- Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
- 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.
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
I have been making this on repeat this on repeat this summer, so delicious!
Great to hear Sarah!
Question for the group–if you were serving this as a main, what would you serve with it?
this is a wonderful dish, crunchy, complex subtle flavors, perfectly balanced. This is not Moroccan but we subbed dried cranberries for the apricots and they were a delicious addition
Sounds good Holly! Thanks so much for the review!
This is really really good! Only tweak I made was adding sumac to the almonds.
Delicious. Thank you FAH for another superb recipe.
Sounds great!
Fabulous salad 10/10, made it several weeks ago for the first time and it has now become a regular salad in our household. Delicious!
Glad you are enjoying!
Made it this for an outdoor potluck. Loved it! 😍
Great!
This is a primo example of how healthy, plant focused eating can be uber-delicious!
Totally agree Michele!
Delicious!
This promises to be a summer staple!
Great Salad, light & refreshing
Thanks Michèle!
This salad is insanely good! I make it often.
The flavor of the dressing is perfect.
Great to hear this Mary!
One of my favourite lentil salads. Everyone voted 5 *
Wonderful!
I followed the recipe precisely and the salad turned out delicious. Thank you so much for sharing this!
Wonderful Christopher!
Delicious! And so easy using a can of lentils, rinsed and dried a bit!
Awesome to hear Jem!