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Moroccan-inspired Lentil Salad

This salad brings back beautiful memories of the time I spent in Morocco. It’s sweet and sour, very fresh, and colorful and has a great crunch thanks to toasted cashews. Give it a go and I’m sure it’s gonna be one of your new favorite salads 😊

🍽 Serves 3-4

🕘 30-35 minutes


  • 2 ½ cups cooked French green lentils (from 1 cup dry lentils)

  • 2 ½ cups of grated carrots (approx. 4-5 medium carrots)

  • 1 cup of chopped cucumber

  • ½ cup of chopped dates

  • ½ cup chopped and toasted cashews

  • ½ cup of chopped mint

  • ½ cup of chopped parsley


  • ¼ cup extra virgin olive oil

  • squeezed lemon juice from 1 lemon

  • 1 Tbsp balsamic vinegar

  • 1 tsp apple cider vinegar

  • 2 tsp Moroccan seasoning

  • 1 garlic clove, minced

  • Big pinch of salt

  • Freshly ground black pepper, to taste


  1. Cook the lentils until tender. In the meantime, grate the carrots, and chop the cucumber, dates, cashews, mint, and parsley.

  2. Toast the cashews on a dry frying pan.

  3. Make the dressing: in a medium bowl, combine olive oil, lemon juice, balsamic vinegar, apple cider vinegar, Moroccan seasoning, minced garlic, salt and cracked pepper.

  4. Let the lentils fully cool down.

  5. In a large salad bowl, combine cold lentils, carrots, cucumbers, dates, cashews and fresh herbs.

  6. Pour the dressing over the salad and mix well.

  7. Garnish with fresh mint or parsley.

  8. Enjoy! 💚


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