Moroccan Lentil Salad

Moroccan Lentil Salad

66

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

servings 190 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

66
  1. 95 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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...

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 d...

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 garbanz...

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 ingredi...

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...

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....

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!!...

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

Great recipe! I didn't follow the exact measurements but used all the ingredients and it turned out great. We served it with Nacho style chips and my kids ate it up. Thanks so much!

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...