Moroccan Lentil Carrot Salad (Vegan)

If you’ve been craving a lunch that feels fresh, filling, and just a little fancy without demanding your whole afternoon… Moroccan Lentil Carrot Salad is about to become your new “I’ve got my life together” meal. It’s bright and lemony, warmly spiced, and loaded with crunchy veggies, sweet pops of raisins, and that salty little chef’s kiss from olives.

And the best part? This salad holds up like a champ in the fridge—meaning your future self is going to thank you between meetings, school pickup, or whatever chaos Tuesday brings.

Why You’ll Love This Moroccan Lentil Carrot Salad

• Big flavor, low drama. The spices do the heavy lifting while you just chop and toss.
• Meal-prep friendly. It stays tasty for days (and gets even better once the flavors mingle).
• Hearty but not heavy. Lentils keep you full; lemon and herbs keep it bright.
• Flexible ingredients. No mint? No problem. Want kale? Throw it in. No olives? (Okay… I’ll forgive you. This time.)

Ingredients You’ll Need

Salad

• 3 cups cooked French green lentils (from 1 cup dry lentils)
• 4 cups peeled and grated carrots (from about 8 medium carrots)
  • Optional swap: use 2 cups grated carrots + 2 cups shredded kale
• 3 celery ribs, diced
• ½ medium red onion, finely chopped
• ½ cup fresh mint leaves, finely chopped
• ½ cup raisins or currants
• ½ cup toasted walnuts, pepitas, or sunflower seeds
• ⅓ cup pitted Kalamata olives, sliced (optional but highly recommended)
• A large handful chopped kale (optional)

Dressing

• ¼ cup extra virgin olive oil
• 3 tbsp fresh lemon juice, plus more to taste
• 2 tbsp balsamic vinegar
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• ¾ tsp fine sea salt
• Freshly ground black pepper, to taste
• 1 tsp Dijon mustard
• 1 tsp pure maple syrup
• 2 garlic cloves, minced

How to Make Moroccan Lentil Carrot Salad

Step 1: Prep your salad base

Grab your biggest bowl—the one that says “I meal prep now.” Add:

• cooked lentils
• grated carrots
• diced celery
• chopped red onion
• chopped mint
• raisins or currants
• toasted nuts or seeds
• sliced olives (if using)
• kale (if using)

Step 2: Shake up the dressing

In a jar (or bowl), add all dressing ingredients.

• If using a jar: lid on, shake like you’re mad at it.
• If using a bowl: whisk until it looks smooth and unified.

Step 3: Toss and taste

Pour the dressing over the salad and toss well until everything is glossy and coated.

Taste it. Then taste it again because it’s good.
Want it brighter? Add 1 more tablespoon of lemon juice (I usually do).

Step 4: Serve it up

Serve immediately—or let it chill for 20–30 minutes so the spices can cozy up to the lentils.

I love this with pita and hummus on the side. It’s giving “lunch at a cute café,” but you’re in leggings in your kitchen.

Chef Omar’s Tips (Because We All Deserve Easier Cooking)

• Don’t overcook the lentils. You want tender, not mushy. Mushy lentils turn this into “Moroccan lentil carrot… situation.”
• Use a food processor if you can. Grating 8 carrots by hand builds character… but I’d rather you keep your knuckles.
• Toast your nuts/seeds. Eight minutes in the oven turns “fine” into “why is this so good??”
• Leftovers need a lemon wake-up call. The flavors mellow in the fridge, so squeeze a little lemon before eating again. Instant refresh.

A Quick Little Story From My Kitchen

This Moroccan Lentil Carrot Salad became a staple after one of those surprise “we’re in the neighborhood!” visits. You know the kind—your house is mostly clean if nobody opens a closet, and you need a snack that looks intentional.

I threw lentils, carrots, mint, and whatever crunchy things I had into a bowl, hit it with warm spices and lemon, and suddenly everyone was hovering in the kitchen like I’d been planning a whole spread. (I absolutely was not. But I accepted the compliments like I was born ready.)

FAQs About Moroccan Lentil Carrot Salad

Can I use brown or regular green lentils instead of French lentils?
Yes! Brown or regular green lentils work, but they tend to fall apart more easily. Just cook them until just tender.

What can I use instead of mint?
Try parsley, cilantro, or basil—all delicious and fresh.

How long does Moroccan Lentil Carrot Salad last in the fridge?
Several days in an airtight container. It’s great for meal prep. Add a splash of lemon before serving leftovers to brighten it back up.

Can I make it nut-free?
Absolutely—use pepitas or sunflower seeds, or skip them and add extra celery for crunch.

Is kale necessary?
Not at all. It’s optional, but it adds extra texture and makes the salad even more hearty.

Make It Tonight, Thank Yourself Tomorrow

This is the kind of recipe that makes weekday life easier without tasting “weekday.” Fresh herbs, cozy spices, crunchy veggies, and a zippy dressing—Moroccan Lentil Carrot Salad checks all the boxes for a lunch you’ll actually look forward to eating.

Make a big bowl, stash it in the fridge, and the next time you’re hungry with zero patience, you’ll be so glad you did.

Keep the Flavor Going (Internal Links You’ll Love)

• If you’re in the mood for another bright, craveable bowl, try this fresh and zesty Lentil Tabbouleh—it’s herb-packed, lemony, and basically the cousin of Moroccan Lentil Carrot Salad that always shows up dressed better.
• Want something warm and cozy for meal prep week? Pair leftovers with a steamy bowl of comforting French Lentil and Mushroom Soup for a “lunch rotation” that feels like self-care in a container.
• Planning a Moroccan-inspired spread? This salad is a dream next to Moroccan Couscous with Roasted Vegetables—think colorful, hearty, and dinner-party energy without the stress.
• If you love that warm-spice vibe (hello cumin + turmeric), bookmark this easy Vegan Moroccan Stew for chilly nights when you want something nourishing that still tastes exciting.

Before you go: If you made this Moroccan Lentil Carrot Salad, please leave a quick rating—tap your stars ⭐⭐⭐⭐⭐ and drop a short review! Your feedback helps other home cooks (and makes my chef heart very happy).

Moroccan Lentil Carrot Salad (Vegan)

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• Author: Omar
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Moroccan Lentil Carrot Salad is a vibrant, protein-packed salad made with tender green lentils, grated carrots, fresh herbs, and a warm Moroccan-spiced lemon dressing. Perfect for meal prep, healthy lunches, or a flavorful side dish, this salad is hearty, refreshing, and gets even better the next day.

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Ingredients

Scale 1x2x3x

Salad

• 3 cups cooked French green lentils (from 1 cup dry lentils)

• 4 cups peeled and grated carrots (about 8 medium carrots)

• 3 celery ribs, diced

• ½ medium red onion, finely chopped

• ½ cup fresh mint leaves, finely chopped

• ½ cup raisins or currants

• ½ cup toasted walnuts, pepitas, or sunflower seeds

• ⅓ cup pitted Kalamata olives, sliced (optional)

• 1 large handful chopped kale (optional)

Dressing

• ¼ cup extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice (plus more to taste)

• 2 tablespoons balsamic vinegar

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ¼ teaspoon chili flakes (optional)

• ¾ teaspoon fine sea salt

• Freshly ground black pepper, to taste

• 1 teaspoon Dijon mustard

• 1 teaspoon pure maple syrup

• 2 garlic cloves, minced

Cook Mode Prevent your screen from going dark

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Instructions

1. Cook the lentils (if needed):
   Rinse 1 cup dry French green lentils. Place in a pot and cover with several inches of water. Bring to a boil, then reduce heat and simmer for about 25 minutes until tender but not mushy. Drain and cool.

2. Prepare the salad:
   In a large bowl, combine cooked lentils, grated carrots, celery, red onion, mint, raisins, toasted nuts or seeds, olives (if using), and kale (if using).

3. Make the dressing:
   In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, turmeric, cinnamon, cumin, smoked paprika, chili flakes, salt, pepper, Dijon mustard, maple syrup, and minced garlic until smooth.

4. Toss and adjust:
   Pour the dressing over the salad and toss well to coat evenly. Taste and add an extra tablespoon of lemon juice if desired.

5. Serve:
   Serve immediately or refrigerate for 20–30 minutes to allow flavors to develop. Enjoy with warm pita and hummus.

Notes

Brown or regular green lentils may be used, but they soften more easily.

Toast nuts or seeds at 325°F for 8–10 minutes until fragrant.

Substitute mint with parsley, cilantro, or basil if preferred.

The salad keeps well in the refrigerator for up to 4 days. Add extra lemon juice before serving leftovers to refresh flavors.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Tossed / Stovetop
• Cuisine: Moroccan-Inspired

Nutrition

• Serving Size: 1 serving (about 1½ cups)
• Calories: 320 kcal
• Sugar: 9 g
• Sodium: 360 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 12 g
• Protein: 12 g
• Cholesterol: 0 mg