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.

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! #lentilsalad

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

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! #lentilsalad

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!

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! #lentilsalad

Why I 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. The leftover salad tastes better and better each day.
  3. Can be made ahead! Perfect for gatherings and potlucks or midweek meals.
  4. It’s vegan and gluten-free!

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! #lentilsalad

More recipes you may enjoy

 

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

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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! #lentilsalad

Moroccan Lentil Salad

  • Author: Sylvia Fountaine
  • 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

Scale
  • 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:


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

 

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Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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?

    1. Great to hear Eva. Not sure how the herbs would fare when frozen? Maybe add those after?

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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