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Moroccan Carrot and Lentil Salad

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


Whether you serve it as a main dish or a flavorful side, this vegan Moroccan Carrot and Lentil Salad is the perfect year-round recipe. French lentils pair perfectly with spiced, roasted carrots, pistachios and a citrus-y Moroccan salad dressing. 


  • 3 cups cooked French green lentils (1 1/4-1 1/2 cup dry lentils), cooked according to package directions.
  • 6 medium carrots, peeled and sliced on a bias
  • 1 1/2 tbsp olive oil
  • 1 medium shallot, diced finely
  • 2 large cloves minced garlic
  • 1/3 cup unsalted pistachios, chopped
  • 1/3 cup golden raisins or sultana raisins
  • 3 tbsp cilantro, chopped
  • 3 tbsp parsley, chopped


  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp agave or date syrup
  • 1 tsp smoked paprika
  • 3/4 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne


  1. Preheat oven to 375 F.
  2. Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid. 
  3. In a small bowl, whisk together vinaigrette ingredients.
  4. Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss with 2 tbsp of the vinaigrette, then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time. 
  5. Head a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.
  6. In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette. Toss until well coated. Enjoy hot or cold! 


Read the full blog post for helpful tips on cooking lentils!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Moroccan


  • Serving Size:
  • Calories: 636
  • Sugar: 11.1 g
  • Sodium: 343.7 mg
  • Fat: 26.6 g
  • Saturated Fat: 3.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 79.9 g
  • Fiber: 13.5 g
  • Protein: 26.2 g
  • Cholesterol: 0 mg

Keywords: vegan lentil salad