Print

Moroccan Lentil Carrot Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

A refreshing and healthy Moroccan Lentil Carrot Salad featuring tender lentils, crunchy carrots, and vibrant bell peppers tossed in a tangy cumin-lemon dressing. Perfect as a light lunch or a flavorful side dish.

Ingredients

Salad

  • 1 cup green or brown lentils
  • 2 cups diced fresh carrots (about 3 medium carrots)
  • 1 cup diced red bell pepper
  • 1/2 cup chopped red onion

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Prepare Lentils: Rinse lentils under cold water to remove any debris. In a pot, combine lentils with 4 cups of water, bring to a boil, then reduce to a simmer for 25 minutes until tender but not mushy. Drain and let cool.
  2. Chop Vegetables: While lentils are cooking, dice fresh carrots, red bell pepper, and red onion into bite-sized pieces for a crisp texture.
  3. Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, ground cumin, salt, and pepper until well combined.
  4. Combine Ingredients: In a large bowl, toss the cooled lentils with the chopped vegetables, then pour the dressing over the mixture. Mix gently until evenly coated.
  5. Chill Salad: Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Notes

  • Use green or brown lentils as they hold their shape better than red lentils when cooked.
  • For extra flavor, add chopped fresh parsley or cilantro.
  • You can prepare the salad a few hours in advance to deepen the flavors.
  • If you prefer a spicier salad, sprinkle a pinch of cayenne pepper in the dressing.
  • Use low-sodium salt if you want to control sodium intake.

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