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
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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
Fabulous and so healthy! I’m on my second batch.
This is a really flavourful salad. Love the orange and the cinnamon. I put it over a bed of massaged kale and it’s a lovely lunch 🙂
This continues the streak – I’ve loved every recipe I’ve found on this site! I followed the recipe pretty closely. I dont care for apricots so I subbed in dried figs (which I prefer to dates) and they’re a great fit. I used all cilantro for the fresh herbs. I left out the cloves on purpose and the garlic by accident and it’s still yummy. Unfortunately, I used the lentils I had on hand – orange ones, which turned to mush. I’ll definitely be making this again but will be sure to use non-mushy lentils!
Oh yes, try it with whole lentils next time, the texture will be so much better!
I’m an avid meat eater. If anything would make me consider veganism it is this. Delicious, complex flavor and very satisfying. Oh and convenient as hell! This will be my regular lunch item (so actually you’ve made me eat less meat already!) This is the first time I have left a review for anything. Thanks and well done!
Well I appreciate this very much! Thanks for taking the time. xoxo
Have never cooked lentils before. What a delicious salad best ever for flavour have made a few times now. Keeps so well stays crunchy mind you does not last long in this household eaten breakfast lunch and dinner. Web site given to family and friends. 😋 yummy
Awwww, thanks Debra!
I could only find split brown lentils. Is it possible to use those?
Split lentils tend to get mushy in salads so I don’t recommend.
Delicious. Next time I’ll add the nuts and mint apricots right before serving so that they pop more, and I’ll use a little less dressing. But I’ll make it again for sure. The complex balance of flavours was really nice.
Just deliciouse, even my partner wanted some and he’s not a lentil fan…
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.
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.
My goodness, this is delicious! I used half cilantro, half mint, and used green onions instead of red; otherwise, I followed the recipe to the T. I’ll definitely be making this one again.
What a delightful blend of taste and texture! Thanks, Sylvia!
Thank you for sharing this wonderful recipe. I am cleaning out my pantry and was looking for a lentil salad recipe. The spices make this a next level lentil salad and the fresh herbs are excellent. I used half cilantro and half mint. The mint is a must! I didn’t have apricots so used fresh peaches! I will definitely make this again.
Another absolutely delicious recipe! I will make this again and again! Followed recipe exactly. Used black lentils and sherry vinegar. Perfect balance of crunch and sweet.
Awesome! Glad you liked this! 🙌
This is a wonderful recipe. I just recently learned to start sprouting things, so I used lightly cooked sprouted black lentils. I didn’t have apricots so I used dried pineapple, and I was low on celery so supplemented with some fennel, and it came out great although next time I will reduce the sweetness in the dressing (pineapple is sweeter than apricots). If I had remembered to toast the almonds it would have come out even better. A delicious salad to eat on hot days. So grateful to have found this site!
Perfect Margaret! Love that you sprouted the lentil- so highly nutritious!