Moroccan Lentil Carrot Salad (Vegan) Recipe

If you’re craving a salad that’s bursting with flavor, texture, and wholesome goodness, you’re in for a treat with this Moroccan Lentil Carrot Salad (Vegan) Recipe. Trust me, once you try this vibrant combination of earthy lentils, sweet carrots, and aromatic spices, it’ll quickly become one of your go-to dishes for lunch, dinner, or even a potluck. It’s light, zesty, and packed with plant-based nutrients that keep you energized without feeling heavy. Stick around because I’m sharing all my best tips to help you nail this recipe every time!

Ingredients & Why They Work

This Moroccan Lentil Carrot Salad (Vegan) Recipe combines a handful of simple, wholesome ingredients that complement each other so well. The cooked French green lentils bring that hearty, earthy base, while the grated carrots add a sweet crunch. And then there’s the magic of dried fruit and spices in the dressing — trust me, you’ll want to scoop up every last bite.

• French green lentils: These hold their shape beautifully, giving the salad a lovely bite without getting mushy.
• Carrots: Grated for texture and natural sweetness; you can even mix in some kale for extra greens.
• Celery ribs: Adds a fresh crunch and brightness.
• Red onion: Finely chopped for a mild sharpness without overpowering the salad.
• Fresh mint leaves: Brightens and refreshes every mouthful; finely chopping releases the essential oils.
• Raisins or currants: A sweet contrast that pairs beautifully with the spices.
• Toasted walnuts, pepitas, or sunflower seeds: Adds a satisfying crunch and nutty flavor.
• Kalamata olives: Optional but highly recommended; their briny saltiness perfectly balances the sweetness.
• Olive oil: For richness and to carry the spices.
• Lemon juice: Brightens the whole salad and keeps it fresh tasting.
• Spices (turmeric, cinnamon, cumin, smoked paprika): This warm, earthy blend is what makes the salad uniquely Moroccan.
• Dijon mustard and maple syrup: Together they build a subtle tangy-sweet note in the dressing.
• Garlic: Adds savory depth and a little kick.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love most about this Moroccan Lentil Carrot Salad (Vegan) Recipe is how adaptable it is. You can easily tweak the ingredients to fit your preferences or what’s in your fridge. I encourage you to play around and make it your own!

• Variation: I sometimes swap in shredded kale for half the carrots just to add some leafy greens and extra nutrients—it works surprisingly well.
• Spice Level: Feel free to tweak the chili flakes; I leave them out when serving to kids but add a pinch if I want to bring some warmth.
• Nut-Free Version: You can replace walnuts with toasted pumpkin seeds or omit nuts altogether for allergy-friendly options.
• Adding Protein: For an even heartier dish, toss in some crispy chickpeas or cubes of baked tofu.

Step-by-Step: How I Make Moroccan Lentil Carrot Salad (Vegan) Recipe

Step 1: Cook and Prep Your Lentils

Start with French green lentils—they’re amazing because they don’t turn to mush when cooked. Rinse 1 cup dry lentils and boil them in water for about 20-25 minutes until tender but still holding their shape. Drain and let them cool (or chill if you’re making this ahead). I always make extra because they keep well and are handy for other recipes.

Step 2: Grate and Chop Your Veggies

While the lentils cook, peel and grate your carrots (about 8 medium carrots or use 2 cups grated carrots with 2 cups shredded kale if you prefer). Dice the celery ribs and finely chop the red onion. Don’t rush on finely chopping the onion—taking your time will help mellow its sharpness.

Step 3: Prepare the Dressing

Whisk together olive oil, lemon juice, balsamic vinegar, turmeric, cinnamon, cumin, smoked paprika, chili flakes (if using), salt, pepper, Dijon mustard, maple syrup, and minced garlic in a bowl or shake them up in a jar. The dressing is the secret sauce here—so try to use fresh garlic and good-quality olive oil for the best flavor punch.

Step 4: Mix It All Up

In a large bowl, combine cooled lentils, grated carrots, diced celery, chopped red onion, fresh mint, raisins or currants, nuts or seeds, sliced Kalamata olives (if using), and kale (optional). Pour the dressing over everything and toss thoroughly to coat every bite. I always taste before serving and usually add a bit more lemon juice because I love that fresh tang.

Step 5: Serve and Enjoy

Serve immediately or chill it for later. I like serving this salad alongside warm pita bread and creamy hummus—they’re the perfect team. Leftovers are fantastic the next day, just hit them with a little extra lemon juice before digging in to brighten the flavors again.

How to Serve Moroccan Lentil Carrot Salad (Vegan) Recipe

Garnishes

I like to finish this salad with a sprinkle of extra chopped fresh mint or parsley to add more freshness and color. Sometimes I toss on a handful of toasted pepitas for an extra nutty crunch or a pinch of sumac, which adds a lovely citrusy note that plays beautifully with the spices.

Side Dishes

This salad shines when paired with warm pita bread and creamy hummus—my favorite combo for lunch. If you want to go heartier, serve it alongside roasted vegetables or a grilled vegetable platter. It also works great as a refreshing contrast to spicy Moroccan stews or tagines.

Creative Ways to Present

For a dinner party, I love serving this salad in individual clear glass jars so guests can admire the beautiful layering of colors. Another fun idea is to use small lettuce cups or endive leaves as edible “boats” for scooping the salad—makes for a delightful finger food appetizer!

Make Ahead and Storage

Storing Leftovers

Store leftover Moroccan Lentil Carrot Salad (Vegan) Recipe in an airtight container in the refrigerator for up to 4 days. I’ve noticed the flavors mellow over time, but a quick squeeze of fresh lemon juice just before serving brings the salad back to life. Nuts may soften if stored too long mixed in, so consider adding fresh crunchy toppings when reheating leftovers.

Freezing

This salad isn’t ideal for freezing because the fresh ingredients and dressing don’t hold up well — the carrots and herbs can get mushy and the dressing may separate. I recommend enjoying it fresh or refrigerated for best taste and texture.

Reheating

Since this is a cold salad, reheating isn’t usually necessary. If you prefer it slightly warmed, bring it to room temperature or gently warm in a pan for a minute or two — just avoid heating too much as it will lose its fresh crunch and vibrancy.

FAQs

Final Thoughts

This Moroccan Lentil Carrot Salad (Vegan) Recipe holds a special place in my heart because it’s not only delicious but also incredibly satisfying and quick to prepare. It has become my secret weapon for healthy lunches at work and easy dinner sides that impress without fuss. I can’t recommend it enough and hope that when you try it, you’ll feel as excited as I do every time I take that first flavorful bite. Go ahead, make it your own, and share it with a friend — food tastes best when enjoyed together!

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