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Moroccan Lentil Salad: the Vegan Recipe for Your Spring Dinners!

Total time: 60 min.
Difficulty: Low
Serves: 4 people
By Cookist

Moroccan lentil salad is a truly original and surprising main course. Of Maghreb origin, this preparation will conquer everyone for its explosive taste, thanks to the combination of the strength of the spices, the freshness of the mint and the sweetness of the dried fruit, and the fragrant and irresistible aromas. To be served for a standing dinner with friends or an informal aperitif, it is prepared in advance, to allow time for the flavors to blend, and is also perfect for vegetarian guests.

Tips and Variations

– If you have little time available, you can also use already boiled lentils (preferably buy those preserved in glass); in this case you will need about 500 grams. If you use the already cooked ones, be sure to rinse them carefully under cold running water, letting them drain through a sieve. Nutritious and incredibly versatile, these legumes lend themselves to a thousand different recipes, all worth experimenting with.

– For Moroccan lentil salad, dates are traditionally used, but depending on the area you live in, it is possible to find raisins, prunes or dried apricots inside.

– To give the dish more flavor, you can add, in addition to the mint, some fresh parsley or basil.

– If prepared the day before and stored in the refrigerator, this preparation is even better because the flavors will have time to blend perfectly.

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How to Store Moroccan Lentil Salad

The Moroccan lentil salad can be kept in the refrigerator for a maximum of 1-2 days, closed in a special airtight container.

Find out how to prepare the Moroccan lentil salad by following our step-by-step procedure and advice.

Dried lentils
200 grams
Spring onions
1 tuft
Sweet paprika
1 tbsp
1 tbsp
dried fruit
50 grams
Extra virgin olive oil

How to Make Moroccan Lentil Salad

Collect the lentils in a pan, cover with cold water and add 1 carrot and the celery stick; put on the heat and cook the lentils for about 35 minutes. Once cooked, drain them carefully and keep them aside.

Soak the raisins in cold water. Peel and wash the mint.

In a saucepan, heat 6 tbsp of oil with the spices.

When the spices begin to sizzle, remove from the heat and pour everything into a small bowl; add the lemon juice and mix carefully.

Cut 2 carrots and the spring onions into cubes and heat them in the same pan that you used for the spices, until the spring onions are slightly soft and the carrots are still crunchy: just a few minutes.

Add the vegetables to the lentils, pour in the previous prepared sauce and mix.

Also add the raisins, well squeezed, and flavor everything with mint. Season with salt and pepper.

Transfer the salad to a serving dish and serve cold, even better the next day.

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