This Moroccan Lentil Salad is The Real Deal
This Moroccan lentil salad recipe has been in my family for generations. Extremely easy to make, very healthy, and most importantly full of flavors, it was one of my favorite salads growing up in Morocco. What makes this Moroccan lentil salad special is the combination of ingredients that go extremely well together: cumin deliciously flavors lentils, and coriander, parsley and mint add more depth and richness to the flavors. This Moroccan lentil salad can be served either warm or cold – I personally prefer it cold – as a main dish or as a side dish for grilled meats and fish. Once you try it, there is no coming back!
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Moroccan Lentil Salad Recipe
- 1 lb brown lentils
- 4 cups water
- 1 bay leaf
- 1/4 tsp dried thyme
- 1 medium red onion, diced
- 2 medium tomatoes, diced
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 2 large garlic cloves, grated
- 3-4 fresh mint leaves
- 2 tbsp fresh coriander, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp cumin powder
- 1/2 tsp pepper
- 1/3 tsp salt
- Rinse the lentils and put them in a large saucepan filled with 4 cups of water. Add the bay leaf and thyme.
- Bring to a boil, cover, then lower the heat and cook over low heat for about 20 minutes or until the lentils are tender but not overcooked.
- In the meantime, you can prepare your vinaigrette: in a bowl, whisk the olive oil, garlic, lemon juice, and spices.
- Drain your lentils once they are cooked.
- In a large bowl: Add the lentils, vinaigrette, diced onion, diced tomato, coriander, parsley, and mint. Mix very gently to avoid pureeing the lentils.
- You can eat your salad as is – warm – or refrigerate it for 20 minutes if you want to serve it cold. Enjoy!