Moroccan Carrot and Lentil Salad
A hearty Moroccan-inspired salad made with protein-packed lentils, roasted spiced carrots, crunchy pistachios, and a bright citrus vinaigrette. This flavorful vegan dish is easy to prepare, perfect served warm or chilled, and ideal for meal prep or healthy weeknight meals.
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.
