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Moroccan Lentil Carrot Salad

Moroccan Lentil Carrot Salad

A vibrant Moroccan Lentil Carrot Salad filled with fresh ingredients and a zesty dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Salad, Side Dish
Cuisine Moroccan
Servings 4 servings
Calories 567 kcal

Equipment

  • bowl
  • Whisk
  • fine mesh sieve
  • pot
  • Grater

Ingredients
  

SALAD

  • 3 cups cooked French green lentils (from 1 cup dry lentils)
  • 4 cups peeled and grated carrots (from 8 medium carrots)
  • 3 ribs celery 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 tablespoon freshly squeezed lemon juice plus more to taste
  • 2 tablespoon 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 cloves garlic minced

Instructions
 

  • Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, nuts or seeds, olives, and kale (if using) in a large bowl.
  • Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
  • Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired.
  • Serve! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days.
  • The flavor of the salad tends to mellow quite a bit the longer the dressing is on it, so add a bit more lemon juice right before enjoying the leftovers to enliven the flavors again.

Notes

To cook lentils, rinse lentils through a fine mesh sieve and drain. Place in a pot and add a few inches of water to cover. Bring to a boil, then turn down heat to medium-high and cook, stirring occasionally and adding more water as needed, until lentils are tender but not falling apart, about 25 minutes. If you can’t find French green lentils, brown lentils or regular green lentils will work, but they fall apart more easily. If you have a food processor, the grater attachment makes short work of grating carrots. If you don’t like mint, use parsley, cilantro, or basil instead. Freshly toasted nuts and seeds are tastiest and healthiest.

Nutrition

Serving: 1saladCalories: 567kcalCarbohydrates: 71.8gProtein: 19.4gFat: 26.1gSaturated Fat: 3.4gSodium: 710mgFiber: 20.7gSugar: 25.1g
Keyword Healthy, lunch, Moroccan Lentil Carrot Salad, salad, vegan, Vegetarian
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