Description
A refreshing and nutritious Moroccan-Spiced Carrot and Lentil Salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 large carrots, peeled and grated
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped (optional)
- ¼ cup sliced almonds or chopped pistachios
- 2 tbsp raisins or chopped dates (optional)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp honey or maple syrup
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
- Add lentils to a pot with 3 cups of water.
- Bring to a boil, then reduce heat and simmer for 18–20 minutes, or until tender but not mushy.
- Drain and let cool slightly.
- In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, honey (or maple syrup), and all spices until well combined.
- Adjust salt, pepper, or lemon juice to taste.
- In a large bowl, combine cooked lentils, grated carrots, parsley, cilantro, nuts, and raisins/dates.
- Pour the dressing over the top and toss gently until everything is coated.
- Let the salad sit for at least 15 minutes before serving to allow flavors to blend.
- Serve at room temperature or chilled.
Notes
- Add crumbled feta cheese or goat cheese for a creamy twist.
- For meal prep, store in the fridge up to 4 days – it actually tastes better the next day!
- Great as a side dish, light lunch, or vegan meal prep bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg