Search thousands of recipes reviewed by home cooks like you.

Moroccan Lentil Salad

Moroccan Lentil Salad

Hetal

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Beckiwithani
47
1/7/2008

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.

eatlite
39
9/5/2007

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.

LINDAMARKS
24
1/14/2007

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!