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 is one of my favorite lentil salad recipes, and I can’t wait for you to try it! I love the flavors and spices in this Moroccan Lentil 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 this awesome collection of Lentil Recipes.)
Health aside, this lentil salad just tastes delcious with the best crunchy texture. 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. 🙂
Why You’ll 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.
- Can be made ahead! Perfect for gatherings and potlucks or midweek meals. The leftover salad tastes better and better each day.
- It’s vegan and gluten-free!
Moroccan Lentil Salad Ingredients
- Red onion - Adds sharpness and a bit of bite, balancing the sweetness in the salad.
- Cooked lentils (black, brown, or green preferred) - Provide hearty texture and plant-based protein; avoid split lentils as they tend to overcook and become mushy.
- Celery - Brings fresh crunch and subtle savory notes.
- Dried apricots - Add chewy texture and natural sweetness that complements the warm spices.
- Almonds (chopped or slivered, toasted) - Contribute nutty richness and crunch.
- Fresh herbs (cilantro or flat-leaf parsley, or a blend with mint) - Add brightness and freshness; mint introduces a cooling contrast to the warm spices.
- Orange zest and juice - Provide vibrant citrus aroma and acidity that lift the entire salad.
- Honey - Adds natural sweetness; maple syrup works as a plant-based alternative.
- Olive oil - Creates a silky base and carries the spices.
- Red wine vinegar - Adds acidity and tang; sherry vinegar or apple cider vinegar can be used instead.
- Garlic - Brings pungent depth and savory warmth.
- Salt and black pepper - Enhance and balance the flavors.
- Warm spices (cumin, cinnamon, ground cloves) - Add earthy depth, warmth, and signature Moroccan-inspired complexity.
- Chili flakes (optional) - Provide a subtle kick of heat to balance the sweetness.
Variations and Substitutions
Today I used Black lentils, but any whole lentil will work here, along with dried apricots (unsulfured if possible) or feel free to sub dates! Instead of almonds, you could use pistachios, toasted pinenuts or pecans.
How to Make It
- Cook lentils according to package directions (see notes, feel free to do this ahead.)
- Combine. Place cooled 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.
- Dress the salad. Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
- Season. 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.
Storage
This lentil salad will keep up to 4 days in an airtight container in the refrigerator.
Serving Suggestions
Serve with our Moroccan Chicken or our Moroccan Rice.
More recipes you may enjoy
- Mediterranean Lentil Salad
- 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
Watch How to make it
Moroccan Lentil Salad Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Legumes, lentil recipes, vegan salad
- 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
- 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
Oh Anne, I totally feel you! Maybe you will invent something new?🤞 Happy full moon🌝
I’m happy to report that it turned out delicious, turmeric and all. In fact, I may carry on adding it to the dressing n the future. I won’t say no to an added dash of inflammation-fighting nutrients!
Awesome, I was hoping for these results Annie! Totally- we need the turmeric!
Another winner and so easy. I had fresh mint so used that and had some mini bell peppers so chopped those up.
For more bulk I’m adding feta cheese and throwing it on all some greens for dinner. The dressing is just perfect even when I cut down the O/O by a bit.
The orange zest and juice is like the magical punch.
Excellent and I’ll remember to make this a a great potluck dish.
Great to hear Jodie! Really appreciate your helpful review.
Easy to make and full of flavor. It just keeps getting better and better as the days go by.
Great to hear Maryon!
I found this recipe mid 2024 and have used it again & again, my guests absolutely love it. So very tasty and healthy. I share your page with family and friends, whoever wants the recipe !!
Thanks Maria, this means a lot to us! Appreciate you taking time to review and let us know.
This recipe is SO delicious and is ALWAYS a hit! It never fails that people ask for the recipe and request that I make this for gatherings.
Glad to hear this Beth!
I had a bunch of extra lentils and had no idea what to do with them. This salad knocked it out of the park. The flavors are complex and the salad is so crunchy. I love it!
This is going into my ‘summer salad’ recipes. I can’t wait for a potluck!
Awesome Heather, great to hear!
I just love it. Its one.of my favourite salads.
Thanks Irene! Appreciate the review!
Excellent, as usual. Can’t wait to try the other salads! Such a great, healthy thing to eat when you’re out of ideas. Thanks again
Great to hear Joan, so glad you were inspired! Appreciate you circling back to leave a review.
Make this recipe! It has become a staple for me. It’s perfect for meal prep and well-balanced in flavor and nutrition. Cannot recommend enough!
Great to hear Camden! Really appreciate you taking time to review.
Wow! This is great addition to a potluck. The non- meat eaters especially enjoyed it. I made it again, it will be my lunch on a bed of spring greens all week.
Wonderful! Glad it was enjoyed!
I love how the flavors all come togther in this salad – perfect!
Really appreciate the rating and review!
I made this for the first time with whole masoor lentils and it was delicious. I subbed dates for apricots, used honey and a mixture of fresh herbs. I brought it to a dinner party and everyone loved it. Definitely making it again… and again.
Great to hear!
I have been making this on repeat this on repeat this summer, so delicious!
Great to hear Sarah!
Question for the group–if you were serving this as a main, what would you serve with it?
this is a wonderful dish, crunchy, complex subtle flavors, perfectly balanced. This is not Moroccan but we subbed dried cranberries for the apricots and they were a delicious addition
Sounds good Holly! Thanks so much for the review!
This is really really good! Only tweak I made was adding sumac to the almonds.
Delicious. Thank you FAH for another superb recipe.
Sounds great!
Fabulous salad 10/10, made it several weeks ago for the first time and it has now become a regular salad in our household. Delicious!
Glad you are enjoying!
Made it this for an outdoor potluck. Loved it! 😍
Great!
This is a primo example of how healthy, plant focused eating can be uber-delicious!
Totally agree Michele!
Delicious!
This promises to be a summer staple!
Great Salad, light & refreshing
Thanks Michèle!
This salad is insanely good! I make it often.
The flavor of the dressing is perfect.
Great to hear this Mary!
One of my favourite lentil salads. Everyone voted 5 *
Wonderful!
I followed the recipe precisely and the salad turned out delicious. Thank you so much for sharing this!
Wonderful Christopher!
Delicious! And so easy using a can of lentils, rinsed and dried a bit!
Awesome to hear Jem!