This Moroccan Carrot and Lentil Salad is a vibrant, plant-based dish that’s both nourishing and satisfying.
Packed with protein-rich lentils, heart-healthy fats from olive oil and pistachios, and fiber from carrots and herbs, it’s a wholesome option for everyday meals.
The warm spices and citrus vinaigrette make it flavorful yet light, while its easy prep and versatility mean it works perfectly for quick lunches, healthy sides, or meal-prep staples.
Moroccan Carrot and Lentil Salad
Equipment
- 1 large baking sheet
- 1 large mixing bowl
- 1 Small Sauté Pan
- 1 Small whisk or fork (for vinaigrette)
- 1 knife and cutting board
- 1 measuring cups and spoons set
Ingredients
For the Salad:
- 3 cups cooked French green lentils from 1 ¼–1 ½ cups dry lentils
- 6 medium carrots peeled and sliced on the bias
- 1 ½ tablespoons olive oil
- 1 medium shallot finely diced
- 2 large garlic cloves minced
- ⅓ cup pistachios unsalted and chopped
- ⅓ cup golden raisins or sultana raisins
- 3 tablespoons fresh cilantro chopped
- 3 tablespoons fresh parsley chopped
For the Vinaigrette:
- ½ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon agave nectar or date syrup
- 1 teaspoon smoked paprika
- ¾ teaspoon ground turmeric
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the Oven: Start by setting your oven to 375°F (190°C) so it has enough time to fully heat before roasting the carrots. A properly preheated oven ensures the carrots cook evenly and caramelize nicely without drying out.
- Prepare and Cook the Lentils: Rinse the French green lentils thoroughly under cool running water to remove any dust or debris. Spread them briefly on a tray or plate to pick out any small stones or damaged lentils. Transfer the clean lentils to a saucepan and add fresh water according to the package directions. Sprinkle in a generous pinch of salt—this helps flavor the lentils from the inside out. Simmer gently until they are tender but still hold their shape, about 20–25 minutes. Drain any excess liquid and set aside to cool slightly.
- Whisk Together the Vinaigrette: While the lentils are cooking, prepare the Moroccan-inspired dressing. In a small mixing bowl or jar, whisk together the olive oil, fresh lemon juice, agave or date syrup, smoked paprika, turmeric, salt, cumin, cinnamon, and cayenne pepper. Continue whisking until the mixture looks smooth and slightly thickened, with all the spices evenly suspended in the oil. Set aside; this will be used both for roasting and for dressing the final salad.
- Slice and Season the Carrots: Peel the carrots, then slice them diagonally (on a bias) into even pieces about ½ inch thick. This shape not only looks elegant but also creates more surface area for the spices and dressing to cling to. Place the sliced carrots in a bowl, drizzle with about 2 tablespoons of the prepared vinaigrette, and toss until they are fully coated. Make sure every piece is evenly dressed for consistent flavor.
- Roast the Carrots: Spread the dressed carrots in a single layer on a large baking sheet. Avoid overcrowding—if the pieces are piled on top of each other, they will steam instead of roast. Place the tray in the preheated oven and roast for 20–25 minutes, stirring once halfway through the cooking time. The carrots are done when they are golden on the edges, slightly caramelized, and tender when pierced with a fork. Remove from the oven and let them cool for a few minutes.
- Cook the Shallots, Garlic, and Raisins: While the carrots are roasting, place a small sauté pan over medium heat. Add the olive oil, then stir in the finely diced shallot. Cook slowly for about 5 minutes, stirring occasionally, until the shallot turns translucent and begins to soften. Add the minced garlic and golden raisins, cooking for another 2–3 minutes. The garlic should smell fragrant but not burnt, and the raisins will plump slightly, becoming juicy and sweet. Once everything is soft and aromatic, remove the pan from the heat.
- Combine All Salad Components: In a large mixing bowl, add the cooked lentils. Top with the warm shallot–garlic–raisin mixture, followed by the roasted carrots. Sprinkle in the chopped pistachios, fresh cilantro, and parsley. Pour the remaining vinaigrette over the mixture. Using a large spoon or spatula, gently toss everything together until all ingredients are coated evenly with the dressing. Take care not to mash the lentils while mixing; they should remain intact for the best texture.
- Adjust and Serve: Taste the salad and adjust seasoning if needed. You might add a pinch more salt, an extra squeeze of lemon juice, or even a dash of cayenne for extra heat. This salad can be enjoyed immediately while warm, or cooled and served at room temperature. It also stores well in the fridge, allowing the flavors to deepen overnight—making it an excellent choice for meal prep or next-day lunches.
Notes
- Use French green lentils (also called Puy lentils) for the best texture—they stay firm and don’t turn mushy.
- Slice the carrots evenly on a bias so they roast and caramelize uniformly.
- Save some vinaigrette for tossing everything together at the end—this brightens the flavors.
- Fresh herbs are key. Cilantro and parsley add freshness, but you can also use mint for a twist.
- This salad is versatile: enjoy it warm as a hearty main or chilled as a refreshing side.
Chef’s Secrets for Perfect Results
The key to making this salad shine lies in the little details.
First, don’t skip salting the lentil cooking water.
This ensures each lentil is seasoned from within, which makes a big difference in flavor.
When roasting the carrots, make sure they’re spread out on the baking sheet to allow proper caramelization.
Overcrowding will cause steaming instead of roasting.
Another tip is to toast the pistachios lightly before chopping—this enhances their nutty flavor and crunch.
Lastly, whisk the vinaigrette thoroughly to emulsify the oil and citrus, which helps coat the salad more evenly and prevents the dressing from separating too quickly.
Serving Suggestions to Try Out
This salad is hearty enough to stand alone as a main dish, especially for a light lunch or dinner.
Pair it with warm flatbread, pita, or couscous for a more filling meal.
It also works wonderfully as a side alongside roasted chicken, grilled fish, or falafel for a balanced plate.
For extra texture, you can sprinkle in crumbled feta or goat cheese if you don’t need to keep it vegan.
When serving at gatherings, present it in a shallow platter topped with extra herbs and pistachios for a colorful, inviting presentation.
Storage Tips for Lasting Freshness
One of the best things about this salad is how well it keeps.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The flavors actually improve after a day as the lentils and carrots absorb more of the dressing.
If the salad seems a bit dry when reheated or eaten cold, refresh it with a drizzle of olive oil or a splash of lemon juice.
Avoid freezing, as lentils and roasted carrots don’t maintain their texture once thawed.
For meal prep, keep the dressing separate and mix it in just before serving to preserve maximum freshness.
Frequently Asked Questions
1. Can I use regular brown or green lentils instead of French lentils?
Yes, but French green lentils (Puy lentils) hold their shape best. Regular green or brown lentils may turn softer and slightly mushy, which changes the texture of the salad.
2. What can I substitute for pistachios?
If you don’t have pistachios, try toasted almonds, walnuts, or pumpkin seeds. They’ll add crunch and nuttiness while keeping the recipe vegan.
3. Can I make this recipe ahead of time?
Absolutely! This salad tastes even better after a few hours or the next day, making it an excellent make-ahead dish for meal prep or gatherings.
4. Is this salad spicy?
It has a mild kick from the cayenne, but it’s not overly spicy. If you prefer less heat, reduce or omit the cayenne. For more heat, add extra cayenne or a pinch of chili flakes.
5. Can I serve this salad warm?
Yes, and it’s delicious both warm and cold. Serving it warm right after tossing brings out the roasted carrot flavors, while chilling it overnight deepens the spices and dressing notes.
