Moroccan Lentil Salad

moroccan lentil salad

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

Recipe by CuhabegCourse: Dinner, Salad, BreakfastCuisine: MoroccanDifficulty: Beginner
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

359

kcal
Total time

40

minutes

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)

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.

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