Name: Vegetarian Salad Recipes Moroccan Lentil Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup dried green or brown lentils, rinsed; 3 cups water; 1 small red onion, finely chopped; 1 cucumber, diced; 1 red bell pepper, diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup olive oil; 3 tbsp fresh lemon juice; 1 tbsp orange juice; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and black pepper, to taste

Jump to Recipe

I have a soft spot for salads that don’t feel like an afterthought. You know the kind, right? The ones that make you excited to dig in rather than push them to the corner of the plate. This Moroccan Lentil Salad is one of those rare gems, full of flavor and texture, with the kind of brightness that makes you feel like you’ve made a healthy choice without sacrificing taste. The lentils cook up tender and earthy, holding onto a citrus dressing that’s light yet bold. Fresh herbs and crunchy vegetables balance things out, while spices like cumin and paprika add just the right amount of warmth. This isn’t your average side salad, it’s one that can proudly stand alone for lunch or play the star role next to grilled meat at dinner. If you’re hunting for new vegetarian salad recipes or exploring lentil salad recipes, this one hits the sweet spot. It sits comfortably in the family of healthy salad recipes vegetarian and vegan salad recipes, while still appealing to folks who just love good food. Whether you’re making it as a fresh Moroccan salad recipe for guests or want to sneak in more veg salad recipes into your week, it checks every box.

1) Key Takeaways
2) Easy Moroccan Lentil Salad Recipe
3) Ingredients for Moroccan Lentil Salad
4) How to Make Moroccan Lentil Salad
5) Tips for Making Moroccan Lentil Salad
6) Making Moroccan Lentil Salad Ahead of Time
7) Storing Leftover Moroccan Lentil Salad
8) Try these Salad next!
9) Moroccan Lentil Salad
10) Nutrition

1) Key Takeaways

This Moroccan Lentil Salad is filling enough to stand as a meal, but light enough for a side dish.
The dressing uses olive oil, lemon juice, and orange juice for a bright citrus punch.
It’s naturally vegetarian and fits easily into vegan salad recipes.
The lentils hold flavor well, making it great for meal prep.

2) Easy Moroccan Lentil Salad Recipe

Every time I make this salad, I feel like I’ve cheated the kitchen gods. It’s ridiculously simple yet packed with layers of flavor that make it taste like I’ve spent hours. The earthy lentils absorb the citrus dressing, while crisp vegetables bring freshness to every bite.

When I first started experimenting with vegetarian salad recipes, I wanted something hearty but not heavy. This recipe nails it. It has the freshness of salad recipes vegetarian fans crave, but the staying power of lentil salad recipes that keep you full.

This Moroccan salad recipe works for family dinners, quick lunches, and those days when you just need healthy salad recipes vegetarian style. I promise, even meat eaters will circle back for seconds. It’s a quiet kind of kitchen magic that makes healthy eating taste like comfort food.

3) Ingredients for Moroccan Lentil Salad

Lentils: I use green or brown lentils because they keep their shape when cooked. They bring an earthy depth that makes the salad feel like more than a side dish.

Red Onion: Finely chopped, it adds sharpness that balances the creamy dressing. I love how it softens slightly once mixed in.

Cucumber: Crisp and cooling, cucumber slices keep the salad light. They give every bite a fresh crunch.

Red Bell Pepper: Sweet with a gentle bite, bell pepper adds both flavor and bright color. It lifts the dish visually and taste-wise.

Fresh Parsley and Cilantro: These herbs are the secret to freshness. They cut through the lentils and dressing with leafy brightness.

Olive Oil: A good one makes the whole dish sing. It smooths the flavors together without overpowering them.

Lemon Juice and Orange Juice: Together, they bring zing and balance. Lemon adds sharpness, orange adds a hint of sweetness.

Spices: A pinch of cumin and paprika rounds out the flavors. These give that warm, Moroccan-inspired touch.

Salt and Black Pepper: Adjust to taste. They might seem simple, but they’re what tie everything together.

4) How to Make Moroccan Lentil Salad

Step 1. Rinse your lentils, then cook them in water until they’re just tender. You don’t want mushy lentils here. Drain them and let them cool.

Step 2. Chop your onion, cucumber, and red pepper. Place them in a large bowl with fresh parsley and cilantro.

Step 3. In a small bowl, whisk olive oil with lemon and orange juice. Add cumin, paprika, salt, and pepper. Taste and adjust until it feels right for you.

Step 4. Combine the lentils with the chopped vegetables. Pour over the citrus dressing. Toss everything together until coated evenly.

Step 5. Let the salad rest for at least 15 minutes. This pause lets the lentils soak up every bit of that citrusy goodness before you dig in.

5) Tips for Making Moroccan Lentil Salad

Don’t rush the resting time. It might be tempting to eat it right away, but waiting gives the flavors time to marry. It’s worth the patience, trust me.

I like to make the dressing in a small jar with a lid. Shake it until it emulsifies. It feels less fussy than whisking, and you can save extra dressing for later.

If you love vegan salad recipes, this one fits perfectly. Just keep your pantry stocked with lentils, citrus, and olive oil, and you’ll never be more than half an hour from a bowl of this goodness.

6) Making Moroccan Lentil Salad Ahead of Time

I often make this salad in the morning and let it chill until dinner. The flavors deepen over time, and it holds up beautifully for hours. That makes it a solid choice for meal prepping.

If you’re preparing it the night before, store the dressing separately and add it just before serving. This trick keeps the veggies crisp and the herbs lively.

Among veg salad recipes, this one shines for its make-ahead value. It won’t wilt like lettuce-based salads, and the lentils only get better the longer they sit with the spices and citrus.

7) Storing Leftover Moroccan Lentil Salad

Store leftovers in a sealed container in the fridge. It stays fresh for up to three days, and I think it tastes even better on the second day. The lentils become more flavorful with time.

If it feels a little dry after sitting, add a small splash of olive oil or a squeeze of lemon juice. That refreshes it quickly without overpowering the flavors already there.

I’ve packed this for work lunches, and it travels well. It’s not fussy, and it never feels like “just leftovers.” It feels like a meal I’d plan on purpose.

8) Try these Salad next!

9) Moroccan Lentil Salad