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Moroccan Carrot Lentil Salad

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This Moroccan Carrot Lentil Salad is crunchy, vibrant, and full of warming spices and plant-based goodness. Shredded carrots, tender lentils, and golden raisins are tossed in a citrusy Moroccan vinaigrette for the perfect vegan and gluten-free lunch, side, or meal prep dish. Fresh, flavorful, and ready in under 30 minutes!
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Moroccan Carrot Lentil Salad

I don’t know about you, but all I can do is think about all the flavors and textures I will be exploring this November in Morocco! If you’re coming, I know you will share the same enthusiasm and excitement for this salad because it’s all about the flavors we are going to be experiencing in just a few short months! This Moroccan Lentil Carrot Salad is inspired by the bold, vibrant flavors of Morocco. It’s packed with warm spices, tender lentils, crunchy carrots, and fresh herbs, all tied together with a bright citrusy dressing. It’s the kind of dish that transports you straight to the souks of Marrakech—no plane ticket required. But if you do want the full experience (tagine, mint tea, desert sunsets, and all), come join me this November! We still have a few spots left, and I’d love to share them all with you. Click here to reserve your spot!

This Moroccan Carrot Lentil Salad is one of those dishes that delivers way more than you’d expect from a humble bowl of shredded carrots. It’s crunchy, tangy, subtly sweet, and layered with warming spices like cumin, cinnamon, and turmeric. It’s a flavor-packed, plant-based side—or main—that’s perfect for spring, summer, or honestly any season. Whether you’re prepping lunch for the week or feeding a crowd at your next gathering, this easy carrot and lentil salad is guaranteed to shine!

Moroccan Carrot Lentil Salad Ingredients

Here’s what you’ll need to make this Moroccan lentil carrot salad:

  • Green lentils: Cooked until just tender, these hold their shape beautifully and add heartiness and protein. 
  • Carrots: The star of the dish. This salad is all about the crisp, colorful, and subtly sweet shredded carrots!
  • Green onions: Add sharpness and freshness to balance the spices.
  • Cilantro: Brightens up the whole salad with herbal flavor.
  • Tuscan kale: Thinly sliced for extra texture, color, and nutrient density. Any kale will do, but this is my preferred variation.
  • Golden raisins: A sweet surprise in every bite. You can also use dates or chopped dried apricots.
  • Pistachios: For crunch and richness. Slivered almonds or pumpkin seeds also work well.
  • Sesame seeds: Toasted and nutty, they help bring the whole thing together.

Moroccan Spiced Citrus Vinaigrette Ingredients

  • Orange juice + lime juice: For a bright citrus base perfect for this vibrant lentil salad.
  • Olive oil or aquafaba: Your choice for richness or oil-free freshness.
  • Rice vinegar + maple syrup: Balanced acidity and sweetness.
  • Coconut aminos: Adds depth and umami to the dressing.
  • Turmeric, cumin, cinnamon, ginger, garlic powder: A bold, warming spice mix that gives this salad its distinct Moroccan flair.
cooked green lentils in a wooden bowl
fresh lacinato kale leaves on a wooden cutting board

How to Make Carrot Salad

Prep the Ingredients

Cook your lentils according to package instructions if you haven’t already, then drain and let them cool completely. You could also use canned lentils for a quicker prep time. While the lentils cool, shred the carrots and chop the green onions, kale, cilantro, raisins, and pistachios.

Mix the Salad

In a large mixing bowl, combine the cooked lentils, shredded carrots, green onions, kale, cilantro, golden raisins, chopped pistachios, and sesame seeds.

Make the Dressing and Toss

In a small jar or bowl, whisk together all of the vinaigrette ingredients until smooth. Adjust the salt, pepper, or citrus to taste. Pour the dressing over the salad and toss well to combine. Let the salad chill in the fridge for at least 15 minutes (or up to 4 days) to allow the flavors to develop—it’s even better the next day!

Why This is The Best Moroccan Carrot Salad

This isn’t just your average carrot salad—it’s a vibrant, flavorful dish that’s naturally vegan and gluten-free, packed with fiber, plant-based protein, and essential nutrients. Each bite delivers the perfect balance of crunchy, chewy, sweet, and savory, all wrapped in bold Moroccan spices. It’s easy to prep ahead for meal planning or entertaining, and it’s just as delicious cold as it is at room temperature. If you love Middle Eastern or Moroccan-inspired salads, this one brings complex flavor, stunning color, and deeply satisfying texture to the table.

Tips for the Best Moroccan Carrot Salad

  • Use a box grater or food processor to shred the carrots quickly and evenly.
  • Cook lentils until just tender—you want them to hold their shape, not turn mushy.
  • Toast the sesame seeds and pistachios lightly for extra flavor.
  • Don’t skip the citrus zest—it makes the vinaigrette pop.
  • Let it sit before serving so the dressing can soak in and soften the kale slightly.
  • Want to bulk it up? Add cooked quinoa or couscous for an even heartier dish.

How Long Does Carrot Salad Last in the Fridge?

The best thing about this salad is that it might actually be better the longer it sits! It keeps well in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it ideal for meal prep or make-ahead lunches. It travels well and makes a great picnic or potluck dish too.

What to Serve Alongside this Healthy Carrot Salad

This salad is hearty enough to stand on its own, but it also pairs beautifully with a variety of dishes. Serve it alongside stuffed grape leaves or crispy falafel, grilled tofu or skewers. Try scooping it up with warm pita and creamy hummus. It’s also a perfect match for Moroccan stew, fresh tabbouleh, couscous, or a side of roasted cauliflower or sweet potatoes. Whether you’re building a simple mezze spread or a more elaborate main course, this healthy carrot salad fits right in.

What Kind of Lentils Should I Use in a Salad?

I highly suggest sticking with green or black lentils for this salad. These varieties hold their shape after cooking and won’t turn mushy. Brown lentils can work too, but they tend to break down more easily. Red lentils are not ideal—they’re too soft and better suited for soups or dals.

Moroccan Carrot Lentil Salad FAQ

Can I make this without kale? Yes! You can leave out the kale or substitute it with arugula, spinach, or shredded cabbage.

Is this salad gluten-free? Yes, this Moroccan carrot lentil salad is naturally gluten-free. Just double-check your coconut aminos and spices if you’re sensitive.

Can I use regular raisins instead of golden? Absolutely. Regular raisins or even chopped dates or currants would work really nicely in this salad.

How long should I cook the lentils? Simmer green lentils for about 20–25 minutes until just tender, then rinse and let cool before using.

Can I make this oil-free? Yes! Use aquafaba (chickpea brine) instead of olive oil in the dressing for a lighter, oil-free version.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

Roasted Eggplant Recipe with Moroccan Spiced Lentils

Moroccan Couscous Salad

Moroccan Chickpea Lentil Stew

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

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Moroccan Carrot Lentil Salad

5 from 2 votes
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This Moroccan Carrot Lentil Salad is crunchy, vibrant, and full of warming spices and plant-based goodness. Shredded carrots, tender lentils, and golden raisins are tossed in a citrusy Moroccan vinaigrette for the perfect vegan and gluten-free lunch, side, or meal prep dish. Fresh, flavorful, and ready in under 30 minutes!
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Calories: 379

Ingredients
  

Carrot Lentil Salad Ingredients
  • ½ cup green lentils, cooked and cooled
  • 4 cups carrots, shredded
  • 4 green onions, chopped
  • ¼ cup cilantro leaves, chopped
  • 4 Tuscan kale, thinly sliced
  • ½ cup golden raisins
  • ¼ cup pistachios, chopped
  • 2 tbsp sesame seeds
Moroccan Spiced Citrus Vinaigrette Ingredients
  • ⅓ cup orange juice
  • 2 tbsp olive oil, or aquafaba
  • 1 lime, zested and juiced
  • 3 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos
  • ½ tsp ground turmeric
  • ½ tsp sea salt & pepper
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp cinnamon

Method
 

  1. Add all ingredients for salad to a large bowl.
  2. Then combine the ingredients for the dressing in a jar and whisk to combine with a fork. Season to taste.
  3. Pour the dressing over the salad and toss to combine. This can be prepared and stored in the fridge for up to 4 days, and is actually even better the second day!

Nutrition

Serving 1servingCalories 379kcalCarbohydrates 58gProtein 11gFat 13gSaturated Fat 2gPolyunsaturated Fat 3gMonounsaturated Fat 8gSodium 188mgPotassium 1048mgFiber 14gSugar 26gVitamin A 22765IUVitamin C 38mgCalcium 174mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  2. 5 stars
    I love this and have made it several times! I use a lot more lentils and sometimes add farro to make it more of a meal.

    Reply
5 from 2 votes

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