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
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Moroccan Lentil Salad
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6-8
- 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 (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
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 the orange juice.
- 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.
Notes
This is will keep 4 days in the fridge.
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.
Keywords: vegan lentil salad, best lentil salad, moroccan lentil salad, lentil salad, black lentil salad, lentil recipes
Loved everything about this salad (as someone who generally dislikes lentils). I tossed it with some fresh arugula and leftover quinoa. Amazing! Thank you! I’m always looking for something other than a typical green salad for lunches. Will definitely put this in rotation.
★★★★★
I really wanted to love this salad but I don’t know what happened the chunks of apricots and the orange zest made it inedible, I had to throw it out 🙁 the lentils went all mushy after putting in the dressing
Oh dear. Something seems off- sorry about that.
OMG – this is everything I hoped it would be. Such complex but bright flavors. I’ll let it meld in the refrigerator overnight but I have no doubt it will only get better.
I only used parsley, since that was what I had on hand and I also put whole cloves in with the lentils while they cooked, because I ran out of ground and oh my god! I’ve never written a review for a recipe before but this made me. I never would’ve come up with this idea for a salad, the flavors are exquisite, it’s honestly the best lentil salad I’ve ever had.
★★★★★
Delicious with a bit of kick.
★★★★★
Hi did you mean either 1/4 cup pf sherry vinegar or red wine vinegar or apple cider vinegar or did you mean a 1/4 cup of each??
A 1/4 cup of vinegar total – just pick one of the three. 🙂
The flavor combination is exquisite and unexpected. My family loved it!
★★★★★
Loved the spice combination and the leftovers tasted even better. The dried apricots soaked up the orange juice and it all tasted amazing!
★★★★★
First time making this and love, love, love the flavours! I used apple cider vinegar and a combination of cilantro and mint. I could not find black lentils so used red. My only mistake was slightly overcooking the lentils. Package instructed 15-20 mins and I cooked them for 10 and still too much but did not change the over all outcome. Loved the fact that it can be made days in advance. Will definitely make this again and will be on the top of my list of dishes to take to a gathering (once Covid permits!!).
★★★★★
Great Anne, thanks!
I couldn’t find apricots and I mistakenly put 1 teaspoon of ground cloves but I still enjoyed it. I will make it again with the correct ingredients and measurements.
Oops! That’s a. lot of cloves, but I hear they have some health benefits!
really enjoyed the flavours. Easy to make. Will be on my list of salads to make regularly
★★★★
Love,love, love this salad! I’ve made it two times, and am making another batch now. My entire family was crazy about it, and had so many requests for the recipe. I directed everyone to your wonderful website! Thank you Sylvia for your many delicious recipes and all of your tips and tricks of the trade!❤️
★★★★★
Awwwwww thanks so much Suzanne! Appreciate this very much.You are very kind.