I ate a version of this salad at a riad in Marrakech where the cook used a combination of spices I had never tasted in a cold dish before: cumin, coriander, cinnamon, and turmeric. This recipe does the same. Beluga lentils cooked until tender, cooled, and tossed with chopped dried apricots, diced red bell pepper, diced cucumber, fresh parsley, and fresh mint. The dressing is olive oil, lemon juice, apple cider vinegar, and the same warm spices whisked together.
The dried apricots are what I keep coming back to. They are sweet and chewy against the earthy lentils and the sharp dressing. The cinnamon in the vinaigrette is subtle but it connects the fruit to the spices. I keep making this every time apricots are in the pantry.
Tips for Making Moroccan Lentil Salad
Cook the lentils until tender but not mushy
Beluga lentils, also called black lentils, hold their shape better than green or brown lentils. Twenty to twenty-five minutes in simmering water.
Drain and cool completely before dressing. Warm lentils absorb too much dressing and the salad becomes heavy.
Whisk the spiced dressing separately
Olive oil, lemon juice, apple cider vinegar, cumin, coriander, cinnamon, turmeric, salt, and pepper. Whisk until combined and slightly emulsified.
Taste it before adding to the salad. The spices should be warm and present but not overwhelming. Adjust the lemon juice if it needs more acid.
Moroccan Lentil Salad
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegan
Description
This lentil salad is a vibrant mix of protein-rich lentils, fresh vegetables, sweet apricots, and a spicy oriental dressing, offering a delightful explosion of flavors and textures.
Ingredients
- 1 cup Beluga lentils
- 2 cups water
- 1/2 cup dried apricots, chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and place them in a pot with 2 cups of water.
- Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender.
- Drain and let the lentils cool.
- In a large bowl, combine the cooled lentils, apricots, bell pepper, cucumber, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, cumin, coriander, cinnamon, turmeric, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Cool the lentils completely before dressing them — warm lentils absorb too much of the vinaigrette and the salad turns heavy instead of bright.
- Beluga lentils hold their shape far better than red or brown lentils here; swapping in red lentils turns this into lentil mush, not a salad.
- Taste the dressing on its own before tossing. The cinnamon should be a background note, not the first thing you taste.
- Chop the dried apricots small enough to land in every bite — whole halves just sink to the bottom of the bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Carbohydrates: 40
- Fiber: 12
- Protein: 18
Frequently Asked Questions
What are Beluga lentils?
Small, black lentils that hold their shape when cooked. They have a slightly earthy, peppery flavour. If unavailable, French green lentils (Puy lentils) are the best substitute. Avoid red lentils, which turn to mush.
Can I make this ahead?
Yes. This salad improves after an hour in the fridge and keeps for up to three days. The lentils absorb the dressing over time, so add a squeeze of lemon and a drizzle of olive oil before serving if it seems dry.
Can I add cheese?
Crumbled feta or goat cheese works. Add it just before serving so it does not dissolve into the dressing.
