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Delicious Moroccan black lentil salad

by Ari
Lecker marokkanischer schwarze Linsensalat

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Yummy Moroccan Black Lentil Salad – A distant cousin of tabbouleh, this lentil salad is a healthy vegan option loaded with protein-packed lentils and amazing spices. Chilled for dinner parties, to-go for work, office or as a complete light lunch together with pita and/or hummus…

Delicious Moroccan Black Lentil Salad
Delicious Moroccan Black Lentil Salad

I start with a bowl of Moroccan-spiced carrots and lentils. While it feels very autumnal, this is a year-round dish… and an excellent side for an al fresco feast. It’s savory and sweet with hints of acidity from the citrus dressing. I’ve eaten a lot of this on its own, but it certainly feels like the perfect pairing for a platter of grilled chicken or fish.

Delicious Moroccan Black Lentil Salad
Delicious Moroccan Black Lentil Salad

This Moroccan lentil salad is a useful way to use celery and dried apricots. Crunchy pieces of celery are combined with lentils, red onions, mint, apricots and slivers of almonds. Then it’s all tossed in a dressing flavored with maple syrup, cinnamon, clove, and cumin. All in all, this salad makes a satisfying dinner or lunch with a side of Middle Eastern bread and homemade hummus . It would also make a great side salad to serve for dinner alongside baked or fried tofu or tempeh, scrambled eggs, or even fancy avocado toast.

Delicious Moroccan Black Lentil Salad
Delicious Moroccan Black Lentil Salad

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Lecker marokkanischer schwarze Linsensalat

Delicious Moroccan black lentil salad – vegan

Moroccan Black Lentil Salad is a vegan healthy salad with crunchy celery, toasted almonds and apricots. Easy to prepare and great for the office
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course garnish, healthy recipes, main dish, salad recipes, vegetable recipes
Cuisine Morocco
Servings 5 portions
Calories 360 kcal


Salad ingredients:

  • 1 Red onion
  • 400 G beluga lentils* brown lentils, green lentils
  • 4 rods celery
  • 150 G dried apricots*
  • 100 G almonds* pencils
  • 1 small Bunch of coriander and/or parsley
  • 1 small bunch of mint
  • 1 grated zest of 1 organic orange + juice

Moroccan dressing:


  • Peel and finely dice the onion.
  • Cook lentils according to package directions until al dente.
  • Clean the celeriac, wash, de-thread and cut into small pieces.
  • Cut the apricots into thin slices.
  • Roast the almonds (chop if you use whole almonds) in a hot pan without adding fat until golden brown.
  • Wash off the orange with hot water. Grate the peel and squeeze out the juice.
  • Rinse herbs, shake dry and chop.
  • In a bowl, mix the lentils, celery, apricots, roasted almonds, onions, herbs and orange zest with the orange juice.

Prepare Moroccan Dressing:

  • Peel and finely chop the garlic.
  • Mix all the ingredients in a bowl, add to the salad and mix gently.
  • Season with salt. Chili flakes (optional) to taste and more if you like.


You can keep the salad in the fridge for about 4 days.


Serving: 1Port.Calories: 360kcalCarbohydrates: 50.5gProtein: 14.3gFat: 12g
Keyword autumn salad, fresh salad, lentil salad
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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