Print

Moroccan Lentil Carrot Salad (Vegan) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 54 reviews

A vibrant and nutritious Moroccan Lentil Carrot Salad bursting with fresh herbs, warm spices, and a zesty dressing. Perfect as a light meal or a colorful side dish, this vegan salad combines cooked French green lentils, grated carrots, crunchy celery, fresh mint, sweet raisins, toasted nuts, and a flavorful dressing featuring turmeric, cinnamon, cumin, and lemon juice.

Ingredients

Scale

SALAD

  • 3 cups cooked French green lentils (from 1 cup dry lentils)
  • 4 cups peeled and grated carrots (from 8 medium carrots, or use 2 cups grated carrots and 2 cups shredded kale)
  • 3 celery ribs, diced
  • 1/2 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)
  • A large handful of chopped kale (optional)

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 Salad Ingredients: In a large bowl, combine the cooked lentils, shredded carrots, finely chopped red onion, diced celery, chopped fresh mint, raisins or currants, toasted nuts or seeds, sliced Kalamata olives if using, and chopped kale if desired.
  2. Prepare Dressing: In a separate bowl or jar, add the extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, ground turmeric, ground cinnamon, ground cumin, smoked paprika, chili flakes, fine sea salt, freshly ground black pepper, Dijon mustard, pure maple syrup, and minced garlic cloves. Whisk the ingredients together or secure the lid and shake vigorously to combine thoroughly.
  3. Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss well to evenly coat all ingredients. Taste and adjust seasoning by adding more lemon juice if desired; typically, add an extra tablespoon to brighten flavors.
  4. Serve: Serve the salad immediately. It pairs wonderfully with pita bread and hummus on the side. Leftover salad can be stored in an airtight container in the refrigerator for several days. Before enjoying leftovers, add a bit more lemon juice to revitalize the flavors.

Notes

  • To cook French green lentils: boil 1 cup dry lentils in 3 cups water for about 20-25 minutes until tender but not mushy. Drain well and cool before using.
  • For more greens, substitute half the grated carrots with shredded kale.
  • You can use walnuts, pepitas, or sunflower seeds for different textures and flavors in the salad.
  • Kalamata olives add a wonderful salty punch but can be omitted if preferred.
  • This salad keeps well refrigerated and flavors intensify with time; add extra lemon juice before serving leftovers to refresh the taste.
  • Feel free to adjust spice levels by omitting or increasing chili flakes according to your preference.

Find it online: https://yummelle.com/moroccan-lentil-carrot-salad-vegan-recipe/