vegan lentil salad

This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!

Vegan Mushroom Lentil Salad

French Green Lentils

vegetable stock (or water)

olive oil

shallot onion

garlic (finely chopped)

tsp chilli flakes (or more to taste)

tbs lemon juice

tsp extra virgin olive oil

sea salt and pepper (to taste)

tbsp flat leaf parsley (roughly chopped)

rocket ((arugula))

Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.

Place a large ]frying pan over a high heat. When the pan has come to heat (don't add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.&nbsp;

Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges and &nbsp;return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.

Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you're serving.

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

Moroccan Lentil Salad

red onion

lentils

celery, chopped

dried apricots, chopped

almonds, chopped or slivered, toasted

cilantro

orange

honey

red wine vinegar, vinegar

garlic cloves, finely minced (use a garlic press)

salt, more to taste

pepper

cumin

cinnamon

cloves

pinch or two chili flakes (optional, but good)

Cook lentils according to package directions (see notes, feel free to do ahead)

If sensitive to onions, chop and place in a bowlful of cold, salted water.

Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.

Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.  

Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This recipe is delicious. I used very little oil and kept everything else the same. Will be a regular meal for sure. Would this recipe freeze well?

https://content.jwplatform.com/videos/hPRtsJBZ.mp4

Moroccan Lentil Salad infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches. Video. 

Moroccan Lentil Salad Video 

This Lentil Salad with Fresh Herbs is a hearty dish that’s easy to make for lunches, dinners, and side dishes! Tender lentils are dressed in an aromatic oil, then tossed with lemon, fresh herbs, toasted nuts, and arugula. It’s a 30-minute meal that’s bursting with refreshing and mouth-watering flavors!

Lentil Salad with Fresh Herbs

(200 grams) French green lentils

salt + black pepper

bay leaf

(56 grams) extra virgin olive oil

shallots, (thinly sliced)

garlic cloves, (thinly sliced)

(~70 grams) pine nuts,

medium lemons, (zested + 2 tablespoons of the juice)

Aleppo pepper ((or ½ teaspoon red pepper flakes;

Heaping ½ teaspoon flaky sea salt

vinegar

½ cups (~24 grams) fresh soft herbs

(40 grams) arugula

Cook the lentils. Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta. Once the water is boiling, add the lentils, bay leaf, and a few rounds of black pepper.

Reduce the heat to simmer and maintain a simmer for 20 to 23 minutes, or until the lentils are al dente (tender but with a bite). When the lentils are al dente, drain them over a colander and discard the bay leaf. Shake the colander a few times to get rid of water.

While the lentils cook, heat the olive oil in a large frying pan over medium heat. Once warm, add the shallots and garlic with a pinch of salt. Cook for 3 minutes, or until shallots are just starting to get some color.a. Add the pine nuts and cook, stirring from time to time, for 4 to 6 minutes, or until garlic is just turning golden brown around the edges and the pine nuts are toasted and nicely browned.b. Add lemon zest, chile flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.

While the lentils cook, chop the fresh herbs.

Add the lentils to the aromatic oil, season with ½ teaspoon kosher salt, black pepper to taste, and toss well. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice, fresh herbs and toss well to combine.

Now add the arugula and toss together with tongs to just gently wilt. Season the salad with salt and pepper if needed.

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. 

Moroccan Carrot and Lentil Salad

French green lentils

carrots,

shallot,

garlic

unsalted pistachios, chopped

golden raisins raisins

tbsp cilantro, chopped

tbsp parsley, chopped

lemon juice

tbsp agave or date syrup

tsp smoked paprika

turmeric

salt

tsp cumin

cayenne

Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid. 

In a small bowl, whisk together vinaigrette ingredients.

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. 

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.

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! 

This is the best salad ever. The dressing is to die for. Thank you!

Excellent recipe.  I also mix in chopped fresh Lemon Basil when is season and Lime juice.  As a non-vegan, I also layer in Feta Cheese crumbles.  I have also substituted Sweet Potato for the carrots prepped in almost the same way.

This was super super tasty! I was missing quite a few ingredients (pistachios, parsley, cayenne, coriander) but it still turned out great. I substituted honey for agave syrup. Will definitely make again and test with feta as a previous reviewer suggested.

So so delicious - thank you for this recipe and this now go-to dressing. I cook a lot of mediterranean and moroccan food - this is going in the rotation.  

Notes: I didn't have agave but (somehow) had pomegranate syrup which was amazing in here. I upped the cumin as always , and left out the cinnamon  (for me not a favoraite).  I toasted the pistachios which, next time, I'll add right before serving to keep them crunchy and maybe try zatar or lemon zest  in the dressing  for an acid punch.

Girlfriend . . .yum! This is a great weeknight dinner. It came together quickly, and the earthy flavors and differing textures make it more than the sum of its parts. My husband loved it, and I will definitely make it again. The arugula is key!


Top 4 vegan lentil salad recipes from across the web

The most viewed vegan lentil salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Mushroom Lentil Salad

Moroccan Lentil Salad

Lentil Salad with Fresh Herbs

Moroccan Carrot and Lentil Salad

Top 4 vegan lentil salad recipes from across the web

The most viewed vegan lentil salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Lentil Salad

Moroccan Lentil Salad

Lentil Salad with Fresh Herbs

Moroccan Carrot and Lentil Salad

The most viewed vegan lentil salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine