This flavorful Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for 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
- 2 tablespoons 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
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/8 teaspoon ground cloves
- pinch or two chili flakes (optional, but good)
Instructions
Step 1
Cook lentils according to package directions (see notes, feel free to do ahead).
Step 2
If sensitive to onions, chop and place in a bowlful of cold, salted water.
Step 3
Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.
Step 4
Mix dressing ingredients into the bowl. If using, mix dressing ingredients separately (easier). Toss with salad ingredients.
Step 5
Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
NOTES
This is will keep 4 days in the fridge.
moroccan lentil salad
Course: Dinner, Salad, BreakfastCuisine: MoroccanDifficulty: Beginner6
servings20
minutes20
minutes359
kcal40
minutesThis flavorful Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for 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
2 tablespoons 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
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon ground cloves
pinch or two chili flakes (optional, but good)
Directions
- 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, mix dressing ingredients separately (easier). Toss with salad ingredients.
- Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
Notes
- This is will keep 4 days in the fridge.