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.
Ingredients
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
Instructions
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.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).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.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.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