Published:
Nov 26th 2023
by 
Last updated: Dec 22nd 2024
Looking for a nutritious and flavour-packed dish? This Moroccan Lentil Salad combines the earthy goodness of French green lentils with a zesty Moroccan-inspired dressing. Packed with protein, fiber, and bold spices like cumin, turmeric, and smoked paprika, it's perfect for a wholesome lunch or a vibrant side dish. Whether you’re embracing Meatless Mondays or just want a healthy, delicious meal, this salad is a winner!
Always sort and rinse lentils to remove debris before cooking.
This Moroccan Lentil Salad is not just a dish; it’s an experience. Packed with vibrant flavors from a medley of spices, it's both healthy and satisfying. With its high protein and fiber content, this salad keeps you full and energized. Plus, it's gluten-free, vegan, and perfect for meal prep, making it a versatile choice for any occasion.
- Cook Lentils Properly: Avoid mushy lentils by cooking them al dente. Check frequently during boiling.
- Toast the Spices: Lightly toast cumin, smoked paprika, and turmeric before mixing to enhance their flavors.
- Make Ahead: Let the salad sit in the fridge for a few hours to allow the flavors to meld beautifully.
- Serve warm or chilled as a main dish or a side.
- Pair with crusty bread or pita for a complete meal.
- Garnish with fresh herbs like parsley or cilantro for added freshness.
- Replace French green lentils with red lentils for a quicker cook time.
- Use honey instead of maple syrup if not strictly vegan.
- Add roasted chickpeas or diced cucumbers for extra texture and nutrition.
Store the salad in an airtight container in the fridge for up to 3 days. The flavors will intensify over time. Avoid freezing as the vegetables may lose their texture.
- French Green Lentils: Provides a hearty base and protein.
- Vegetable Broth: Adds depth and flavor to the lentils.
- Carrots and Green Beans: Provide a crunch and natural sweetness.
- Moroccan Seasoning Blend: A mix of spices adds warmth and complexity.
- Lemon Juice and Zest: Brightens the dish and balances the spices.
- Maple Syrup: Adds a subtle sweetness to balance the tangy vinaigrette.
Do moroccan lentils salad have lots of protein?
This Moroccan lentil salad is a good source of protein as it contains 8 grams of protein. However, you can add more lentils if you'd like more protein.
Can I eat moroccan lentils salad cold?
Yes, you can eat Moroccan lentil salad cold. Allowing it to sit in the fridge for a few hours will allow the flavors to meld, making the salad taste even better.
How many carbs are in a moroccan lentils salad?
There are 24 grams of carbs in each serving of Moroccan lentil salad.
Are moroccan lentils salad high or low in calories?
Moroccan lentil salad has a moderate amount of calories. Each serving has 330 calories. Therefore, since it is not over 400 calories, it is not considered a high-calorie food.
Can I make this salad ahead of time?
Yes, it tastes even better after a few hours in the fridge, allowing the flavors to meld.
What can I use instead of vegetable broth?
Water works, but broth adds depth. You can also try chicken broth if not vegan.
Is this salad suitable for meal prep?
Absolutely! It keeps well in the fridge for up to 3 days and makes a perfect grab-and-go meal.
How to Make Moroccan Lentil Salad
Start by cooking French green lentils in vegetable broth until tender but firm. Add carrots and green beans during the last 5 minutes of cooking to retain their crunch. Meanwhile, sauté the red onion and garlic in olive oil until softened, then combine with the drained lentils. Whisk together a vibrant vinaigrette of olive oil, lemon juice, Moroccan spices, and maple syrup. Toss the lentils and vegetables with the vinaigrette, garnish with fresh parsley, and serve either warm or chilled.
Time & Serves
Ingredients
1 1/2 pounds Dry French Green Lentils, rinsed, sorted
4 1/2 cups Vegetable Broth
1 teaspoon Sea Salt
1/2 pound Green Beans, trimmed and cut into 1/2 inch pieces
2 medium Carrots, peeled, cut into 1/2-inch pieces
1 1/2 tablespoons Olive Oil
1/3 cup Red Onion, minced
2 Garlic Cloves, minced
1/4 cup Parsley Leaves
1/3 cup Olive Oil
2 tablespoons Apple Cider Vinegar
Juice of 1 Lemon
Zest of 1 Lemon
1 tablespoon Maple Syrup
1 teaspoon Smoked Paprika
1/2 teaspoon Ground Turmeric
1 teaspoon Sea Salt
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1/4 teaspoon Cloves
1/2 teaspoon Black Pepper
Instructions
Place the lentils into a pot along with the vegetable broth and sea salt and set them over medium-high heat.
Let the lentils boil, decrease the heat to medium-low, and cook them for 15 minutes.
Add the green beans and carrots to the lentils and cook them for 5 minutes until they are tender.
Drain the lentils in a colander and place them in a large bowl.
Place the olive oil in a small skillet and set it over medium-high heat.
Add the red onion and garlic and cook it for 2–3 minutes until they soften.
Add the red onion mixture to the lentils. Add the parsley and mix to combine.
Whisk the olive oil, apple cider vinegar, lemon juice, lemon zest, maple syrup, smoked paprika, ground turmeric, sea salt, cumin, cinnamon, cloves, and black pepper in a small bowl until combined.
Pour the vinaigrette over the lentil salad and toss to coat it in the vinaigrette. Serve and enjoy!
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