Name: Moroccan Lentil Carrot Salad (Vegan)
Prep time: 15 min
Total time: 15 min
Cuisine: Moroccan
Ingredients: 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 a 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; 1/4 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

Description

Experience the vibrant flavors of Morocco with this delightful Vegan Moroccan Lentil Carrot Salad. Bursting with fresh ingredients, this salad combines protein-packed lentils, sweet carrots, and a zesty dressing infused with spices like cumin and turmeric. It’s perfect for any occasion—whether you’re looking for a nutritious lunch, hosting a gathering, or simply craving a refreshing dish. The combination of textures from crunchy vegetables and nuts makes every bite satisfying. Plus, it’s quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully in the refrigerator. Enjoy it on its own or pair it with pita and hummus for a complete meal.

Ingredients

Scale

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 a 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
1/4 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

In a large bowl, mix together cooked lentils, grated carrots, diced celery, chopped mint, raisins or currants, nuts or seeds, red onion, and kale if using.
In a separate bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, turmeric, cinnamon, cumin, paprika, chili flakes (if using), salt, pepper, dijon mustard, maple syrup, and minced garlic.
Pour the dressing over the salad mixture and toss gently until everything is well coated. Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to develop.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 8g
Sodium: 330mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg

Keywords: Feel free to swap in your favorite vegetables or nuts for customization. For added protein, mix in chickpeas or quinoa. This salad keeps well in the fridge for up to 5 days.