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. 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
- 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
Print
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 (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.
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
Keywords: vegan lentil salad, best lentil salad, moroccan lentil salad, lentil salad, black lentil salad, lentil recipes
Delicious, complex blend of flavors! We were nervous of the cloves but they’re a must. Have made this recipe several times and always a hit. Thank you!
★★★★★
So happy to hear JC!
The perfect lentil salad !
★★★★★
Thanks Irene!
I was wondering if you could make this something other than the lentils for variety..edamame, farro?
Hi Janet- I don’t see why not? Give it a go!
I made this recipe again for a family reunion and it was a huge hit! No leftovers! For the lazy cooks out there, I used orange juice instead of a fresh orange + zest and it was just as good as the original. Thanks, I love your recipes!
Forgot to put the 5 stars!
★★★★★
Thanks so much!
Great to hear!
Yum!!! This is fantastic! I have a celery hater in my home so I substituted fresh fennel. I’m going to have to make a double batch next time if I want any leftovers for the week. Thank you!
★★★★★
Fennel sounds great! Glad you enjoyed!
This is a delicious recipe! It has become one that we go to quite often! Same for a friend I shared it with. She loved it to and said it would be one of her new go to recipes. Thanks!
★★★★★
Thanks so much Charlotte!
This recipe is delicious. I used very little oil and kept everything else the same. Will be a regular meal for sure. Would this recipe freeze well?
★★★★★
Great to hear Eva. Not sure how the herbs would fare when frozen? Maybe add those after?