Moroccan Lentil Salad Recipe -
Moroccan Lentil Salad Recipe

Moroccan Lentil Salad

Recipe by  

"A quick, colorful and spicy protein-rich salad or side dish"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2008

I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge, so I had to use canned jalepenos. This was still a wonderful dish that got better the longer it sat. (But it only sat for a day, in spite of the fact that I made a double recipe. It was very popular.) I recommend that you drain the chickpeas and lentils for awhile in a colander in the sink -- this prevented my salad from getting soggy.

Most Helpful Critical Review
Jun 26, 2011

BLAND, though visually and texturally appealing. If you're still determined to make this, then you'll want to DOUBLE the lentils and dress it up with some additional flavor (try balsamic vinegar, pepper, garlic powder, cumin and feta cheese) as it really doesn't taste like anything as-is. In fact, you may as well skip the olive oil and lime juice in favor of a tasty dressing instead. Meh.

Sep 05, 2007

This was great but I did some modifications. I eliminated the olive oil to cut the calories and I added feta cheese in place of that. I also upped the lentils to 1 cup and eliminated the garbanzo beans. I added chooped fresh mint and some white balsamic vinegaar, garlic powder and cumin.

Jan 14, 2007

Wow was this good! The fresh Cilantro was really the star and really brightened the flavor. And the lime just pulled it all together. I made a couple changes because I forgot to buy some ingredients or they were not available. I substituted some sweet onion for the green onion- a red one would have been fine too. Also it's January so there are no real tomatoes on the east coast right now so I used canned tomatoes with jalapeno peppers (well drained) in place of the tomatoes and hot peppers- gave it the perfect amount of heat. This is a definite do again! Thanks for a terrific recipe!

Jun 21, 2003

This is a great salad! I gave this recipe four stars for quickness since I buzzed my veggies through a food processor. The peppers would be more colorful in the dish if chopped larger, but that would add to the time. And it still presented nicely! I added extra cilantro and lime, which was great, and I used very mild peppers. My four year old liked to eat the lentils, but nothing else. My husband and I love it!

Apr 04, 2006

I had this salad at a Morrocan themed meal at my book club gathering. It looked beautiful, but it didn't have much flavor...I'm wondering if the pepper was left out? I would try again, though. Don't want to give it a lower rating if something was substituted or left out. I don't think folks should give a low review when they change the recipe, which is something I've observed with some of the reviews on this site. Doesn't seem fair!

Sep 26, 2003

This is delicious!!! I knew by the ingredients I would love it!!! I put a bit more lentils and chickpeas in it and did not put in hot pepper for my taste buds. Will definitely make it again!!!Thanks for the recipe!!!

Sep 14, 2003

This salad was soooo pretty and delicious, I served it with Sesame crackers and it was a huge hit at my ladies luncheon.


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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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