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
- 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 (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 made this for our lunch today, very tasty another fabulous salad, thanks Sylvia 🙌
Awesome, great to hear! 🙌
Another hit!! Your recipes are full of flavor and they excite my taste buds! Through your blog, I am being introduced to a whole new world of food that I am excited to try. Each recipe I’ve tried is a success and it makes me and my husband so happy to be eating such wonderful food. I’m not a good cook but through your recipes, I’m beginning to feel like one. Thank you!!
Thanks so much Debbie!
Just made this and it’s so delicious and fresh. I added a glug of pomegranate molasses just because I had a bottle opened. Will definitely be making this recipe a lot
Beautiful flavours and very healthy, this is now on my favourite salad list. Great on its own or as a side.
yay!!! Thanks Anne, glad you liked it!
I am excited to try this recipe sounds very healthy and yummy.
Wow! I will definitely make this again. Loved the flavors and textures. Also looking forward to tasting it over the next few days. Thank you!
Awesome Phil- glad you liked it! 🙌
Great combination of flavors and textures! Thank you for this recipe. It was quite popular in our house last night and was substantial enough for a main course, with a little leftover light soup on the side.
Thanks Sherie!
Sylvia, Thanks so much for this amazing recipe! I made it today and BOTH my daughter and husband [neither of whom like lentils] were taking seconds! I can hardly wait for tomorrow to taste it again!
So happy you liked it!
I have been increasingly moving toward a vegetarian (and if possible vegan) diet. Lentils are definitely one of my current “go to” ingredients. The Moroccan Lentil Salad is definitely one I’ll try this week!
Excellent recipe. I didn’t have the clove spice so substituted Middle Eastern 7-spice powder. Given the small amount used doubt it changed the flavor much and it was delicious with a unique flavor profile. Satisfying to eat, yet light. Vegan to boot. Would be an interesting salad to bring to a potluck. Thanks for posting this.
Love it thanks!
This is such a wonderful salad. The flavors just pop in your mouth. I have had it by itself for lunch and dinner. Tonight it will be a side with grilled salmon.
Thanks Melissa!
Fantastic refreshing salad with a complexity of flavors! Extra points because it stays good for 4 days! Thanks for posting this!
Thanks Lois!
YUM!. I did have to make a few changes based on what I had on hand, dates instead of apricots, walnuts instead of almonds, shallots instead of red onion and garam masala in place of the spices, still turned out amazing!
Perfect!
I am beginning to really like lentils! They cook quickly, hold their shape and are so versatile!! This is a great recipe. I love combining fruit and veggies in a salad. I subbed jicama for half the celery (I didn’t have enough celery). I also didn’t have apricots so I used half the quantity in dates and half in some dried, candied Valencia orange slices that I cut into wedges. It worked. Thanks again for sharing your creativity with us.
Perfect- nice adapting!!! 🙌 🙌 🙌
This looks great. I’m going to try it this week.
Hi Sylvia! I just read this recipe and noticed that you said if you were sensitive to onions to soak them in cold salt water?? My husband is really sensitive to onions and it’s so frustrating when I can’t use them!! Can you share exactly how you do it? Salt water ratio and how long to soak? Thanks so much!
Hi Patricia! Just cover them in cold water (so, like a cup or 1/2 a cup?) and add 1/2 teaspoon salt or so. Some also add a splash of vinegar. Up to you. Let soak for at least 15 minutes ( or longer). Drain. It removes the bite and makes them more digestible. 🙂
Thank you sooo much! I’m going to try it!! I do appreciate your quick responses!!
making this today!
Anything with “Moroccan” in the title gets my attention; your Moroccan Lentil Salad appeals to me because it’s full of visual interest and flavour! Thank you.
I so admire your recipe, as-is, but had to make a couple of small substitutions to accommodate my guests. Thank you for making your creations so adjustable!
thanks for sharing your recipes
Sylvia. Thanks so much for all your recipes
Enjoyed the kimchi recipe and will continue to make it regularly. Best wishes
Can’t wait to try this salad this week. Love anything Moroccan!!
Thanks so much Linda!
I love this recipe Sylvia💗So very hearty & absolutely delicious 😋
Great to hear, thanks and happy you enjoyed it! 🙌
made this and was so so good!!! Love your recipes because they are easy to follow, full of flavor and clean eating .
Thanks Irene! Happy you enjoyed it! 🙌
Looking forward to trying this as soon as I can gather all the ingredients!