Moroccan Lentil Salad

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

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!

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

Moroccan Lentil Salad

★★★★★ 5 from 62 reviews

• Author: Sylvia Fountaine
• 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

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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!

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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)

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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.

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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

Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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