Moroccan Lentil Salad

Level

Easy

Time

10-15  Min

Serves

12

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Published December 13, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love making big salads. And this salad, my friend is BIG! Serve it to a group of people or keep it to yourself and enjoy it all week.

This Moroccan Lentil Salad is made with carrots, celery, spinach, mint, pumpkin seeds, dried currants and a warmly spiced dressing. The flavour is exotic, yet you only need pantry spices (turmeric, cinnamon, cumin and smoked paprika).

This plant based salad is light, bright, healthy and full of fresh ingredients.  

 Gluten free, grain free, nut free, with dairy free option (simply omit cheese). Substitute with quinoa or cauliflower rice to make it lower carb.

 

 

Why you will LOVE this Moroccan Lentil Salad 

  • This salad is BIG. Bring it to your next family get together or enjoy it all week. 

 

  • Very healthy meal: no refined carbohydrates, no pro-inflammatory seed oils

 

  • This salad is all about the dressing. Full of exotic flavours and nutrient dense. SO GOOD!

 

  • Gluten free, grain free, dairy free option (omit cheese), nut free

 

  • It’s plant based. We should all eat more plants right?

 

 

 

How to Store Leftover Moroccan Lentil Salad

Store leftover salad in an airtight glass containers. Refrigerate. Eat within 5 days. 

Do not freeze.

Moroccan Lentil Salad

Today we're making a BIG lentil salad with carrots, spinach, celery, dried currants, pumpkin seeds, mint and feta cheese. The salad dressing has fragrant spices that are big on flavour and nutrition.

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Course: dinner, Salad
Cuisine: middle eastern
Keyword: big salad, lentil salad, moroccan salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 185kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large salad bowl
  • 1 small mason jar
  • tongs or salad spoon

Ingredients

Ingredients for the Salad

  • 2 cans lentils (540 mL) drained
  • 2 cups grated carrots
  • 2 cups spinach roughly chopped
  • 3 stalks of celery diced
  • 1/2 cup mint chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup dried currants
  • 1/2 cup feta cheese crumbled

Ingredients for the Dressing

  • 1/4 cup olive oil
  • 1 lemon juiced and zested
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
  • 1 tsp maple syrup
  • 1 tsp ground turmeric
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt

Instructions

Make the Salad Dressing

  • In a small mason jar add olive oil, lemon juice and zest, balsamic vinegar, garlic, maple syrup, spices, sea salt.

Make the Salad

  • In a large salad bowl add lentils, carrots, spinach, celery, mint, pumpkin seeds, currants and feta cheese. Pour the dressing over the salad. Mix together with tongs or a salad spoon.

Notes

Substitute raisins for dried currants.

Substitute chopped parsley for mint. 

Substitute goat cheese for feta cheese or omit for dairy free.

Substitute sweet paprika for smoked paprika. 

Substitute curry powder for ground turmeric.

Substitute raw sunflower seeds for pumpkin seeds.

Nutrition

Serving: 1cup | Calories: 185kcal | Carbohydrates: 19.7g | Protein: 7.2g | Fat: 9g | Saturated Fat: 2g | Sodium: 246.8mg | Potassium: 434.1mg | Fiber: 4g | Sugar: 6.8g
Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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