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a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it

Moroccan Lentil Carrot Salad (Vegan)


  • Author: Allison
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This Moroccan lentil carrot salad with mint, raisins, nuts, and warmly spiced dressing is the perfect side salad or light lunch paired with pita and hummus.


Ingredients

Scale

SALAD

  • 3 cups cooked French green lentils (from 1 cup dry lentils)*
  • 4 cups peeled and grated carrots (from 8 medium carrots)**
  • 3 celery ribs, diced
  • 1/2 a medium red onion, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped***
  • 1/2 cup raisins or currants
  • 1/2 cup toasted walnuts, pepitas, or sunflower seeds****
  • 1/3 cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch)

DRESSING

  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice, plus more to taste
  • 2 tbsp balsamic vinegar
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes (optional)
  • 3/4 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 2 garlic cloves, minced

Instructions

  1. Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl.
  2. Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
  3. Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually
  4. 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 flavour of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavours 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. I sometimes use 2 cups of chopped kale and 2 cups of grated carrots (which is what I did when I photographed this salad). Either way is delicious!

***If you don’t like mint, use parsley, cilantro, or basil instead.

****Freshly toasted nuts and seeds are tastiest and healthiest. To toast walnuts or sunflower seeds, preheat oven to 325 degrees F. Place nuts or seeds on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned.

  • Category: Lunch, Salad, Side Dish
  • Cuisine: Moroccan

Keywords: Moroccan lentil carrot salad