This is Nazia coming to you directly from the Food And Meal headquarters. Today, I want to share with you a light, refreshing salad that’s become a staple in my kitchen – a nutritious and healthy lentil salad.
As a busy mom, I’m always on the lookout for simple, nutritious recipes that I can whip up quickly on a weekday evening. But I also need something flavorful to keep my family happy and satisfied. That’s why this colorful lentil salad has become a winner in our home. It not only features healthful ingredients like fiber-rich lentils, crisp vegetables, and fragrant feta cheese but also boasts a rich, vibrant flavor that keeps you coming back for more.
The inspiration for this dish struck me on a rare quiet Saturday afternoon when I found myself contentedly alone in the kitchen with nowhere else to be. I decided to experiment with the random leftovers in my pantry and fridge. Before I knew it, I had created a symphony of textures and flavors that delighted my taste buds! Now, I keep batches ready to go for convenient packed lunches, as a side for dinner, or even as a light and refreshing summer appetizer.
I can’t wait for all of you to give it a try and let me know what you think! This protein-packed lentil salad might just become your new go-to for quick, meatless meals without compromising on taste. So, toss those lentils and whip up that bright salad. Let’s do this!
About Lentil salad recipe
Moroccan Lentil Salad is a delicious and protein-rich vegetarian dish. Made with green lentils and mint, combined with small red onions, olive oil, dried mint, and lemon juice. This plant-based dish is easy to prepare and can be stored in the refrigerator for one or two weeks. It’s also excellent as a packed lunch. This recipe is perfect for times when you want to prepare a light lunch without giving up all your favorite flavors.
Công thức salad đậu lăng Ma-rốc
Moroccan Lentil Salad
Ingredients
- 1 ¼ cup green lentils
- 1 small onion cut in half
- 3 whole cloves
- 5 cups water
- ¼ cup lemon juice fresh
- 2 teaspoons Olive oil
- 1 teaspoon mint dried
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon salt
- ½ teaspoon garlic minced
- ½ cup red pepper about ½ peppers, chopped roasted
Instructions
- Select the lentils to remove the stones and rinse well.
- Place the cloves in half an onion.
- Combine the lentils, ½ onion and the cloves in a large skillet.
- Bring to a boil over medium heat.
- Lower the heat and uncover and simmer until the lentils are tender (about 20 minutes).
- Throw away the onion with the cloves.
- Drain the lentils and let them cool slightly.
- Combine lemon juice, mint, olive oil, cumin, salt, cilantro, and garlic in a bowl.
- Add the lentils and stir to mix.
- Chop the remaining halves of the onion and add them to the lentils with the roasted peppers.
- Let cool for at least 30 minutes for the flavors to blend well.
- Serve chilled or at room temperature.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Moroccan Baked Lentil Salad
Begin by roasting the fava beans to perfection, preserving their delightful texture. Simultaneously, roast the mixture of bell peppers, purple onions, and garlic until they are soft and caramelized.
Once cooled, toss the fava beans with the roasted vegetables, pomegranate-thai tomato, and fresh lime juice. Gently mix, adjusting the seasoning to taste.
Present this vibrant dish on a plate, garnished with cilantro leaves. Enjoy the harmonious blend of flavors and unique textures, either at a warm or room temperature. Each bite brings culinary delight!
Tips to make delicious Moroccan Lentil Salad
Cooking tips
Lentils may seem small, but they pack a huge nutritional punch. They are an excellent source of protein and fiber, as well as essential vitamins and minerals. However, they can be a tricky legume to cook just right. Nothing is worse than mushy lentils! That’s why I recommend sorting and rinsing them beforehand to remove any debris. Then, make sure not to overcook — you want them to maintain their shape and have a pleasant, chewy texture. I find 15-20 minutes is perfect.
When preparing a lentil salad, don’t hesitate to add vibrant, colorful ingredients like bell peppers, finely diced carrots, grape tomatoes, or thinly sliced red onions. This not only enhances the nutritional content but also provides a delightful crunch that contrasts with the creamy lentils. And don’t forget fresh herbs! Chopped parsley, cilantro, mint, or basil will elevate this salad to a whole new level.
Dressing is the key to bringing it all together. Toss with a zesty lemon vinaigrette, perhaps with garlic, Dijon mustard, and olive oil. I prefer the bright acidity of lemon over balsamic vinegar or red wine vinegar with lentils. A sprinkle of crumbled feta at the end will tie everything together!
Serving Suggestions
Love and Lemons’ Lentil Salad pairs wonderfully with a Caprese sandwich, a green lentil salad sandwich, or a nutritious packed lunch. It can also be served on a mezze platter with items like tabbouleh, tomato salad, muhammara, crumbled feta, baba ganoush, or hummus, accompanied by fresh pita bread.
The lentil salad, made from both lentils and their shells, can be served on its own as a meal or divided into smaller portions as a side dish. It’s delicious when served with arugula or stuffed into warm pita bread. The salad can also be paired with homemade Pita Chips for dipping. Additional topping suggestions include crumbled feta, tomatoes, olives, or artichoke hearts. For added protein, grilled chicken, tuna, or salmon can be included.
FAQs
- Can I make Moroccan Lentil Salad in advance? Yes, you can. In fact, it often tastes better after marinating in the fridge for a few hours or overnight. Just hold off on adding any fresh herbs until you’re ready to serve.
- How long can I store leftovers? Leftover Moroccan Lentil Salad can be refrigerated for up to 2-3 days in an airtight container. Remember to store it without the garnishes.
- Can I use canned lentils? While dried lentils are preferred for their texture, you can use canned lentils to save time. Just rinse and drain them thoroughly before use.
- What’s a good protein addition? Grilled chicken, shrimp, or even tofu can be added for a protein boost. Season them with Moroccan spices for an authentic twist.
- Is this salad vegan and gluten-free? Yes, the basic Moroccan Lentil Salad is both vegan and gluten-free. However, check any additional ingredients or spices you use to ensure they align with your dietary preferences.
The Lentil Salad from Love and Lemons would pair nicely with a Caprese sandwich, chickpea salad sandwich, or healthy lunch wrap. It could also be included on a mezze platter with items like tabbouleh, tomato salad, muhammara, whipped feta, baba ganoush, or hummus, served with fresh pita bread.
The Lentil Salad from Two Peas and Their Pod could be served alone as a meal or in smaller portions as a side dish. It would go well served over arugula or stuffed into a warm pita bread. The salad could also be served with Homemade Pita Chips for dipping. Additional mix-in suggestions include feta cheese, tomatoes, olives, or artichoke hearts. For extra protein, grilled chicken, tuna, or salmon could be added.
Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!