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Moroccan Lentil Salad

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

5 from 63 reviews

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 (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

Keywords: vegan lentil salad, best lentil salad, moroccan lentil salad, lentil salad, black lentil salad, lentil recipes

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