Easy Moroccan Lentil and Roasted Carrot Salad
This Moroccan Lentil Carrot Salad with Roasted Carrots offers a vibrant combination of textures and tastes. Roasted carrots add a touch of sweetness, while earthy lentils provide a satisfying base. A simple Moroccan-inspired dressing brings all the flavors together for a delightful and hearty meal.
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This Moroccan Lentil Carrot Salad is a flavorful and vibrant side dish inspired by Moroccan cuisine. This recipe is perfect for those looking for a vegetarian or vegan option, and it can be easily customized with various substitutions.
This salad is perfect for a light lunch or a flavorful accompaniment to grilled chicken, fish, or lamb. It’s also a great option for potlucks or gatherings, as it can be easily made ahead of time and served at room temperature.
Ingredients
Brown Lentils: Use canned brown lentils for convenience or cook brown lentils at home.
Carrots: Look for brightly colored fresh carrots for the best flavor. Roasting them intensifies their sweetness and adds a slightly caramelized edge, perfectly complementing the other ingredients.
Raisins and pistachios: Raisins provide natural sweetness and chewy texture while the pistachios add nutty crunch.
Dressing: I am making a flavorful dressing with fruity olive oil, tangy lemon juice, and a blend of warm spices for an aromatic Moroccan-inspired flair.
See the recipe card for the complete list of ingredients and quantities.
Substitutes and Variations
- You can substitute brown lentils for green lentils. Green lentils cook slightly faster and have a milder flavor than brown ones.
- Mix up the vegetables by using sweet potatoes or butternut squash instead of carrots for a unique twist on the dish. You can also incorporate colorful bell peppers or roasted beets for added vibrancy.
- Don’t have cilantro on hand? Fresh parsley is a great substitute, offering a slightly peppery flavor that still complements the other ingredients.
- Use dried cranberries or chopped dates instead of raisins. If you want to skip the nuts, toasted sunflower seeds or pumpkin seeds can be used in place of pistachios for a delicious and crunchy topping.
Step-by-step Instructions
Step 1: Season the carrots with olive oil, ground cumin, salt, and pepper. Place the carrots in the air fryer basket in a single layer. Air fry the carrots at 375°F for about 12-15 minutes, shaking the basket halfway until the carrots are tender and slightly caramelized.
Step 2: In a small bowl, whisk together the ingredients for the dressing: olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well to make the dressing.
Step 3: In a large mixing bowl, combine the canned lentils (drained and rinsed), roasted carrots, chopped cilantro, red onion, raisins, and chopped pistachios.
Step 4: Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with salt, pepper, or lemon juice if needed.
Expert Tips
- Rinse canned lentils thoroughly to remove any excess starch. If cooking your own lentils, ensure they are cooked al dente, with a slight bite remaining.
- When roasting carrots, cut them into uniform pieces to ensure even cooking.
- Allow the assembled salad to rest for at least 15 minutes before serving. This allows the flavors to meld and develop further.
- Don’t overdress the salad. Start with a small amount of dressing and toss gently to coat all ingredients evenly. You can always add more if needed.
Serving Suggestions
As a Side Dish: Pair it with grilled chicken, fish, roasted vegetables, or falafel for a satisfying lunch or light dinner.
Light Lunch: Serve the salad on a bed of greens with pita bread or crackers for a complete and flavorful vegan lunch.
Potluck or Gatherings: This salad travels well and is always a crowd-pleaser, making it ideal for potlucks and gatherings.
Meal Prep: Prepare a larger batch of the salad for the week ahead. It keeps well in the refrigerator for 3-4 days, making it a convenient and delicious meal prep option.
Storage Tips
Store leftover Moroccan lentil and carrot salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop and intensify over time.
Note that the salad will become slightly softer as it sits. Add the cilantro and chopped nuts just before serving for the best flavor and texture.
Recipe FAQs
This salad can be enjoyed either warm or cold, depending on your preference. Serve it chilled for a refreshing summer dish or at room temperature for a comforting meal.
While roasting the carrots adds a deeper, caramelized flavor, you can simply chop them and add them raw to the salad for a quicker preparation.
Yes, you can prepare the salad in advance and store it in the refrigerator for up to 3-4 days. However, add ingredients like fresh herbs or nuts just before serving to maintain their texture and flavor.
For a different nutty crunch, you can substitute pistachios with almonds, walnuts, pecans, sesame seeds, or sunflower seeds. Adjust quantities to taste.
More Moroccan Recipes
Experience the exotic flavors of Morocco with this Moroccan Chickpea Salad, featuring a harmonious blend of spices, herbs, and textures.
Indulge in the rich and savory goodness of this Lentil Stuffed Eggplant, where tender roasted eggplants are filled with a hearty mixture of lentils. It’s a comforting and satisfying dish that’s perfect for a Moroccan-inspired feast.
If you tried this Moroccan Lentil and Roasted Carrot Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the salad:
- 1 15 oz can brown lentils drained and rinsed (you can also cook brown lentils at home and use in this recipe)
- 2 large carrots peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- Salt and pepper to taste
- ¼ cup cilantro chopped
- ½ small red onion chopped
- ¼ cup raisins
- ¼ cup pistachio chopped
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a bowl, toss the carrot pieces with one tablespoon of olive oil until they are evenly coated. Season the carrots with ¼ teaspoon ground cumin and salt and pepper to taste.
- Place the carrots in the air fryer basket in a single layer, making sure they are not overcrowded. Air fry the carrots at 375°F for about 12-15 minutes, shaking the basket halfway through the cooking time until the carrots are tender and slightly caramelized. Once done, remove them from the air fryer and let them cool slightly.
- In a small bowl, whisk together the ingredients for the dressing: olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and pepper.
- In a large mixing bowl, combine the canned lentils (drained and rinsed), roasted carrots, chopped cilantro, red onion, raisins, and chopped pistachios.
- Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Serve the salad at room temperature or chilled.
Notes
- Rinse canned lentils thoroughly to remove any excess starch. If cooking your own lentils, ensure they are cooked al dente, with a slight bite remaining.
- When roasting carrots, cut them into uniform pieces to ensure even cooking.
- Allow the assembled salad to rest for at least 15 minutes before serving. This allows the flavors to meld and develop further.
- Don’t overdress the salad. Start with a light amount of dressing and toss gently to coat all ingredients evenly. You can always add more if needed.
Nutrition
