Vegetarian Moroccan Lentil Salad
Indulge in the exotic flavors of our Middle Eastern Lentil Salad! Packed with wholesome ingredients like lentils, veggies, and zesty spices. Try our easy-to-follow Moroccan Lentil Salad recipe for a healthy and delightful culinary journey. Your taste buds will thank you!
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Take a delicious detour to the Middle East with this sensational Moroccan Lentil Salad. Packed with vibrant colors, bold flavors, and a sprinkle of Middle Eastern magic, this salad is set to be the star of your next gathering.
Buckle up, flavor enthusiasts! Your taste buds are in for a thrilling ride with this Middle Eastern Lentil Salad.
What makes this Moroccan Lentil salad a healthy dinner?
Let’s start with the superhero ingredient: lentils! These little powerhouses are rich in protein, fiber, and essential nutrients. They’ll keep you full and satisfied without weighing you down. Plus, this salad boasts a parade of veggies like red bell pepper, cucumber, and fresh herbs, adding a burst of vitamins and antioxidants.
Why you’ll love this salad
Aside from its nutritional prowess, this Moroccan Lentil Salad is a taste sensation. The combination of zesty lemon juice, aromatic cumin, and a hint of paprika creates a dance of flavors that’ll transport your taste buds straight to the bustling markets of Marrakech. It’s a culinary journey without leaving your kitchen!
RELATED: Fall Salad with Butternut Squash and Lentils – This is fully loaded for a meal-style salad that also makes a delicious side dish for everything from Thanksgiving to weeknight dinners. This salad is also both gluten-free and vegetarian.
Ingredients you’ll need
For the Moroccan Lentil salad
- 1 cup green or brown lentils, rinsed and drained
- 2 cups water or vegetable broth
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
For the Middle Eastern Salad dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional: crumbled feta cheese or goat cheese for garnish
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
SALAD SPINNER
LEMON SQUEEZER
ELEGANT SALAD BOWL
MASON JARS
How to make this Middle Eastern Lentil salad
- Boil lentils in water or vegetable broth until tender, about 15-20 minutes. Drain and let them cool.
- In a large bowl, mix cooked lentils, red onion, bell pepper, cucumber, parsley, and cilantro.
- Whisk together olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Pour over the lentil mixture and toss until well coated.
- Taste and adjust seasonings to your liking.
- Optional: Top with crumbled feta or goat cheese.
- Serve chilled or at room temperature, either solo or as a delightful side.
Make this Middle Eastern Lentil Salad, then check out my Montreal Steak Salad with Pears, Cranberries and Honey Mustard Dressing, Roasted Asparagus Caesar Salad, and Classic Waldorf Salad and more of my healthy salad dressing recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make lentil salad ahead of time?
Absolutely! The flavors mingle and intensify over time, making it a perfect make-ahead dish.
Any suitable substitutes for ingredients?
Feel free to swap green for brown lentils and get creative with your choice of cheese or skip it altogether for a vegan option.
How do I store leftover Lentil salad?
Got leftovers? Pop them in the fridge in an airtight container. This salad is like a fine wine—it gets better with time.
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Other Vegetarian Salad recipes to try
- Vegan Winter Kale and Quinoa Salad with Avocado Dressing
- Easy Roasted Vegetable Salad
- Thanksgiving Salad with Butternut Squash and Lentils
Moroccan Lentil Salad Recipe
Equipment You’ll Need
Ingredients
For the salad
- 1 cup green or brown lentils (rinsed and drained)
- 2 cups water or vegetable broth
- 1 small red onion (finely chopped)
- 1 red bell pepper (diced)
- 1 cucumber (diced)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the garnish
- crumbled feta cheese or goat cheese
Instructions
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the lentils and reduce heat to simmer. Cook the lentils for about 15-20 minutes or until they are tender but still hold their shape. Drain any excess liquid and let the lentils cool.
- In a large mixing bowl, combine the cooked lentils, chopped red onion, diced bell pepper, diced cucumber, parsley, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and pepper to make the dressing.
- Pour the dressing over the lentil mixture and toss everything together until well combined and evenly coated.
- Taste and adjust seasonings according to your preference.
- Optional: Garnish the salad with crumbled feta cheese or goat cheese before serving.
Video
Notes
Nutrition
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