Lentil salad recipe: 10 easy steps to make

Moroccan Lentil salad is a delicious, protein-packed vegetarian meal prep. This salad is made with green lentils and cloves, plus small onions, olive oil, dried mint, and lemon juice. This vegetarian dish is a breeze to prepare and can be kept in the fridge for a week or two. It is also great as a lunch box item. This recipe is perfect for any time you want to pack a light lunch, but you don’t have to give up all of your favorite foods.

Moroccan Lentil Salad Recipe

Moroccan lentil salad

Morocco lentil salad

Moroccan Lentil Salad

This authentic Moroccan lentil salad is rich and full of flavor. Made with tomatoes, typical Moroccan spices, and delicious, high-quality organic olive oil. It's the perfect dinner or side dish.
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Course: Side Dishes
Cuisine: African, North African
Diet: Vegan, Vegetarian
Keyword: Lentil salad recipe
CookingStyle: Stew
Prep Time: 20 minutes
Cook Time: 45 minutes
5 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 246kcal
Author: Ms Kelly
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  • 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.



Aside from being a great main dish for busy weekday lunches, you can also serve this dish as a colorful appetizer or as a side to your main course. This Moroccan Lentil Salad will pair well with a portion of grilled chicken breast. To have a true vegan experience, try out the meatless burger with this lentil salad recipe as well.
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Calories: 246kcal | Carbohydrates: 40g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 312mg | Potassium: 657mg | Fiber: 19g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 5mg

Lentil salads should be served cold. This will prevent the lentils from cooking the other ingredients and will result in a less crunchy salad. It is best served cold, but it will keep well in the fridge for up to a week. Lentil salads can be stored for up to a week. The dressing can be stored in the refrigerator. This delicious vegetarian dish can be enjoyed any time of the year. This recipe is a great way to incorporate lentils into your diet.