Moroccan-Spiced Lentil Salad

Name: Moroccan-Spiced Lentil Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 can(s) (14 oz each) brown or green lentils (drained and rinsed (or 3 cups cooked lentils)); 1/2 medium(s) red onion (finely diced); 2 small(s) bell peppers ((red, orange, or yellow), diced); 2 medium(s) carrots (peeled and shredded); 1/2 cup(s) chopped fresh parsley or cilantro (roughly chopped (or a combo)); 1/2 cup(s) golden raisins or chopped dried apricots; 1/2 cup(s) toasted almonds or pistachios (roughly chopped (or a combo)); 1/4 cup(s) olive oil; 3 tablespoon(s) lemon juice; 1 tablespoon(s) Dijon mustard; 1 clove(s) garlic (minced or pressed); 2 teaspoon(s) agave; 1 teaspoon(s) ground cumin; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) smoked paprika; 1/2 teaspoon(s) ground coriander; 1/2 teaspoon(s) salt ((or to taste)); 1/4 teaspoon(s) black pepper ((or to taste))

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Moroccan-Spiced Lentil Salad

This Moroccan-Spiced Lentil Salad is loaded with warm spices, sweet dried fruit, crunchy nuts, and a zesty lemon dressing. Easy to make and packed with plant-based protein, it’s perfect for meal prep, picnics, or potlucks—and always a crowd-pleaser!

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Prep Time20

Total Time20

Meal Type: Dinner, Lunch, Salads, Sides

Special: 30 Minutes or Less, Gluten-Free, Seasonal (Hot Weather)

Tool: Mixer/Handmixer

Ingredient: Lentils

Showcase: Latest Recipes

Servings: 8 - 10

Ingredients

2 can(s) (14 oz each) brown or green lentils drained and rinsed (or 3 cups cooked lentils)
1/2 medium(s) red onion finely diced
2 small(s) bell peppers (red, orange, or yellow), diced
2 medium(s) carrots peeled and shredded
1/2 cup(s) chopped fresh parsley or cilantro roughly chopped (or a combo)
1/2 cup(s) golden raisins or chopped dried apricots
1/2 cup(s) toasted almonds or pistachios roughly chopped (or a combo)

Dressing:

1/4 cup(s) olive oil
3 tablespoon(s) lemon juice
1 tablespoon(s) Dijon mustard
1 clove(s) garlic minced or pressed
2 teaspoon(s) agave
1 teaspoon(s) ground cumin
1 teaspoon(s) ground cinnamon
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) salt (or to taste)
1/4 teaspoon(s) black pepper (or to taste)

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Instructions

Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, agave, cumin, cinnamon, paprika, coriander, salt, and pepper. Set aside.
Assemble the salad: In a large bowl, combine the lentils, red onion, bell peppers, carrots, parsley, dried fruit, and most of the nuts (saving a handful for garnish).
Toss and serve: Pour about half the dressing over the salad and toss well to coat. Add more dressing to taste — you may not need it all. Garnish with the reserved nuts and a sprinkle of herbs. Serve right away or chill for 15–30 minutes to let the flavors meld.
Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits! For crunch, keep the nuts separate until serving.

Notes

Oil-free option: Swap the olive oil for 1 tablespoon tahini mixed with 2–3 tablespoons water, until smooth and pourable.

Nut-free option: Use pepitas or sunflower seeds instead of nuts — or omit entirely if preferred.

Nutrition

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