Why You’ll Love This Recipe
This Moroccan lentil carrot salad offers the perfect blend of savory spices, bright citrus, and satisfying plant-based protein. It’s easy to prepare, great for meal prep, and tastes even better as it sits. Whether you serve it warm or chilled, it brings bold flavor and wholesome ingredients together in a beautifully balanced dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrots
lentils (green or brown)
olive oil
lemon juice
orange juice (optional)
garlic
ground cumin
ground coriander
paprika
turmeric
ground cinnamon
salt
black pepper
fresh parsley
fresh cilantro
raisins or chopped dates (optional)
toasted almonds or pistachios (optional)
Directions
- Rinse the lentils and cook them in simmering water until tender but not mushy. Drain and set aside.
- Peel and grate or julienne the carrots and place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, orange juice (if using), minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
- Add the warm lentils to the carrots.
- Pour the dressing over the mixture and toss gently to combine.
- Stir in chopped parsley, cilantro, and raisins or dates if desired.
- Adjust seasoning to taste and chill briefly if preferred.
- Top with toasted nuts before serving.
Servings and timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Variations
- Add diced roasted sweet potatoes for extra sweetness and depth.
- Mix in chickpeas for additional protein.
- Add a pinch of cayenne or chili flakes for heat.
- Swap citrus with preserved lemon for a more authentic Moroccan flavor.
- Use red lentils for a softer, more blended texture (note they cook faster).
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days.
It’s best enjoyed chilled or at room temperature, with no reheating needed.
Keep nuts separate until serving to maintain crunch.
FAQs
Can I use canned lentils?
Yes, just rinse and drain them well and skip the cooking step.
Should the lentils be warm when mixed in?
Warm lentils absorb the dressing better, enhancing flavor.
Can I use red lentils?
You can, but they become soft and may create a mushier texture.
Are raisins necessary?
No, but they add a nice sweetness that complements the spices.
Can I make this salad ahead of time?
Yes, the flavors improve after sitting for a few hours.
How can I make it spicier?
Add harissa, cayenne, or chili flakes to the dressing.
What nuts work best?
Toasted almonds or pistachios add great texture and flavor.
Can I add greens?
Spinach, kale, or arugula can be mixed in just before serving.
Does it work as a main dish?
Absolutely; the lentils provide plenty of protein and satisfaction.
Can I serve it warm?
Yes, it’s delicious served warm or chilled.
Conclusion
This Moroccan lentil carrot salad is a flavorful, nutritious dish that blends sweet carrots, hearty lentils, and aromatic spices into a beautifully balanced meal. Easy to customize and perfect for make-ahead lunches or vibrant sides, it’s a recipe you’ll enjoy again and again.
PrintMoroccan Lentil Carrot Salad
A vibrant and hearty Moroccan-inspired salad made with lentils, carrots, warm spices, citrus, and fresh herbs for a nutritious and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
- 2 cups carrots, grated or julienned
- 1 cup green or brown lentils, uncooked
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp orange juice (optional)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins or chopped dates (optional)
- 1/4 cup toasted almonds or pistachios (optional)
Instructions
- Rinse lentils and cook in simmering water until tender but not mushy. Drain and set aside.
- Peel and grate or julienne the carrots and place them in a large bowl.
- Whisk together olive oil, lemon juice, orange juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
- Add warm lentils to the carrots.
- Pour dressing over the mixture and toss to combine.
- Stir in parsley, cilantro, and raisins or dates if using.
- Adjust seasoning to taste and chill if preferred.
- Top with toasted nuts before serving.
Notes
- Use warm lentils to absorb more flavor.
- Add chickpeas or roasted sweet potatoes for variations.
- Keep nuts separate until serving to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
