Moroccan Roasted Carrot & Lentil Salad Recipe Is a High-Protein, High-Fiber Powerhouse by Jan Mostrom
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I've been trying to eat more vegetarian meals, especially those including more beans and lentils. Lentils are a nutritional powerhouse! Check out the health benefits of lentils. When I saw this roasted carrot and lentil salad recipe, it was immediately put into my recipe rotation.
This delicious roasted vegetable and grain salad recipe is so easy to make and will fill you up. The Moroccan carrot and lentil salad is not only full of healthy fiber, healthy protein and vitamins, but it tastes amazing.
Here is your gluten-free shopping list for this easy vegetable salad recipe: French lentils, carrots (check out the health benefits of carrots), olive oil, shallots, fresh garlic, pistachios (read about the health benefits of pistachios), raisins, fresh cilantro, fresh parsley, lemons for juicing, agave nectar or date syrup, smoked paprika, ground turmeric (we all know the health benefits of turmeric), ground cumin, ground cinnamon, salt and ground cayenne for a little kick.
Cooking Tip: If you want to save time, buy premade lentils. I love Trader Joe's steamed lentils found in the produce department.
This vegan lentil and roasted carrot salad tastes great warm or cold for lunch or dinner. The salad is also a wonderful meal-prep recipe.
Cuisine: American / Moroccan
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Total Time: 40 to 45 minutes
Servings: 4
Ingredients
Salad
- 1 1/4 - 1 1/2 cups dry French lentils, cooked according to package directions (about 3 cups cooked)
- 6 medium carrots, peeled and sliced on a bias
- 1 1/2 tablespoons olive oil
- 1 medium shallot, finely diced
- 2 large cloves minced garlic
- 1/3 cup unsalted pistachios, chopped
- 1/3 cup raisins
- 3 tablespoons cilantro, chopped
- 3 tablespoons parsley, chopped
Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon agave nectar or date syrup
- 1 tablespoon smoked paprika
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
Here's how to make it:
- Make the vinaigrette in a small bowl or jar by combining all the ingredients. Set to the side.
- Place the carrots on a parchment paper-lined baking sheet. Drizzle 2 tablespoons of the dressing on top and toss to coat them.
- Bake in a preheated 375-degree F oven oven to roast for 20 to 25 minutes. Stir them a bit halfway through the cook time.
- Place a frying pan with olive oil on the stove on medium heat. Add the diced shallot and cook for 5 minutes, stirring every now and then.
- Add garlic and raisins and cook for another 2 minutes, stirring often, until the raisins are soft and the garlic smells wonderful. Remove from the heat.
- Add the cooked lentils to a large serving bowl with the shallot mixture, roasted carrots, pistachios, cilantro, parsley and the remaining vinaigrette. Toss well and enjoy hot or cold. Store the salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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