Moroccan Lentil Salad Healthy
Bursting with bold flavors and vibrant colors, this Moroccan Lentil Salad is the ultimate healthy dish for any occasion. Packed with nutrient-dense ingredients like tender green or brown lentils, crisp diced vegetables, and fragrant fresh herbs, this salad offers irresistible texture in every bite. The zesty lemon and olive oil dressing is infused with warm Moroccan spices—cumin, cinnamon, paprika, and coriander—perfectly complementing the earthy lentils. Ready in under an hour, this plant-based recipe is ideal for meal prep, a light lunch, or as a stunning side dish. Serve it chilled or at room temperature for a wholesome, refreshing treat that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils under cold water and pick out any debris or damaged lentils.
Add lentils and 3 cups of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender but not mushy.
Drain the cooked lentils and set them aside to cool.
While the lentils cool, prepare the vegetables: dice the carrot, red bell pepper, and cucumber; finely chop the red onion; and chop the fresh parsley and mint.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, ground paprika, ground coriander, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked lentils, diced vegetables, red onion, parsley, and mint.
Pour the dressing over the lentil mixture and toss well to combine, ensuring that the dressing evenly coats all ingredients.
Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley or mint if desired.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 20.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
