The Moroccan lentil salad is a truly original and surprising summer dish. Of Maghreb origin, this preparation will conquer everyone for its explosive taste, thanks to the combination of the strength of spices, the freshness of mint and the sweetness of dried fruit, and the fragrant and irresistible aromas. To be served at a standing dinner with friends or an informal aperitif, it is prepared in advance, to allow time for the flavours to blend, and is also perfect for vegetarian guests.
DRIED LENTILS 200 gr
CELERY STICK 1 • 21 kcal
CARROTS 3 • 21 kcal
SPRING ONIONS 2 • 25 kcal
1 sprig mint
SWEET PAPRIKA 1 tablespoon • 305 kcal
CUMIN 1 tbsp
LEMON 1 • 15 kcal
DRIED FRUIT (RAISINS, DATES, PRUNES…) 50 gram
EXTRA VIRGIN OLIVE OIL • 901 kcal
SALT • 286 kcal
PEPPER • 79 kcal
The calories refer to 100 grams of the product
Amount per serving
% Daily Value*
Total Fat 17.7g 23%, Saturated Fat 4.3g 22%, Cholesterol 0mg 0%, Sodium 1167mg 51%, Total Carbohydrate 101.6g 37%, Dietary Fiber 30.2g 108%, Total Sugars 28.4g, Protein 22.2g, Vitamin D 0mcg 0%, Calcium 240mg 18%, Iron 14mg 75%, Potassium 1101mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare the Moroccan lentil salad
Collect the lentils in a pot, cover with cold water and add 1 carrot and the celery stick (1); put on the fire and cook the lentils for about 35 minutes. Once cooked, drain them carefully and set aside.
Put the raisins to soak in cold water (2). Peel and wash the mint.
When the spices begin to sizzle, remove from the heat and pour everything into a small bowl; add the lemon juice (4) and mix carefully.
Cut 2 carrots and the spring onions into cubes and heat them in the same pan you used for the spices until the spring onions are slightly soft and the carrots still crunchy: just a few minutes (5).
Add the vegetables to the lentils, pour the previously prepared sauce and mix (6).
Also add the raisins, well squeezed (7), and perfume everything with mint. Season with salt and pepper.
Transfer the salad to a serving dish and serve it very cold, even better if the next day (8).
If you have little time available, you can also use the already boiled lentils (preferably buy those preserved under glass); in this case, you will need about 500 gr. If you use those already cooked, be careful to rinse them thoroughly under cold running water, letting them drain through a colander. Nutritious and incredibly versatile, these legumes lend themselves to a thousand different recipes, all to experiment.
For the Moroccan lentil salad, dates are traditionally used, but, depending on the area you are in, you can find raisins, prunes or dried apricots inside. To give more perfume to the dish, you can add, in addition to mint, even fresh parsley or basil.
If prepared the previous day and stored in the refrigerator, this preparation is even better because the flavours will have time to blend perfectly.
The Moroccan lentil salad can be kept in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal.