This Moroccan Lentil Salad is great as a lunch, a light dinner, or served underneath a protein, like seared chicken or fish, for a heartier meal. The bottom part is all plant-based, but the lemon-feta yogurt sauce really makes the recipe!
A great Moroccan Lentil Salad!
Remember a few weeks ago when I had the Moroccan Lentil Salad at Claire’s house? She came over last week so we could make it together and share the official recipe. It’s a good one!
I met Claire at the gym last fall when she was new to town. She now teaches Afterburn, and she can do an insane amount of pull-ups! Claire is the founder and trainer of Fleur de Lis Fitness. She works with fitness clients locally here in Charlottesville as well as across the world virtually using FaceTime, Skype, and YouTube so you guys can get the same butt-kicking workouts that I can at my gym! (I wonder if she could teach an online Afterburn for us all….?!) Check out Claire’s blog and Instagram — she’s got some great posts and does meal coaching as well.
This Moroccan salad is great as a lunch, a light dinner, or served underneath a protein, like seared chicken or fish, for a heartier meal. The bottom part is all plant-based, but the lemon-feta yogurt sauce really makes the recipe!
Begin by cooking your lentils as per the package directions.
Oh, haaaaay!
Prep the veggies…
And mix them with the lentils.
The Moroccan Salad Dressing
Begin to gather the ingredients for the lentil dressing:
Buncha good flavors!
Finally, mix together the yogurt, feta, lemon and seasonings for the sauce on top.
This makes about six servings, each topped with a dollop of yogurt and more feta.
Moroccan Lentil Salad with Lemon Yogurt Sauce
Ingredients
- Lentil Salad
- 2 cups dry lentils
- 2 heirloom tomatoes
- 1 cup shredded carrots
- 2 red peppers diced
- 3 tbsp olive oil
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp paprika
- ¼ tsp cinnamon
- ½ tsp allspice
- 2 tsp turmeric
- Kosher salt and pepper to taste
- 1/2 cup of feta for garnish
- Yogurt Sauce
- 1 cup 2% plain Greek yogurt
- 3 tbsp feta
- Rind of 1 lemon minced
- Juice of ½ a lemon reserve other half to slice for serving
- 1 tsp olive oil
- 1 tsp fresh mint minced
- Salt and pepper to taste
Instructions
- Cook lentils according to package, then add vegetables and seasonings.
- In a separate bowl, combine yogurt sauce ingredients.
- When ready to serve, place a generous spoonful of yogurt sauce on top of the lentil salad and garnish each portion with remaining feta.
Enjoy!
Charmaine Ng | Architecture & Lifestyle Blog says
How funny, I was just searching for California Pizza Kitchen’s Moroccan-spiced chicken salad recipe (I love that salad) – but this sounds even better!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Carrie this fit chick says
Absolutely love the flavora in this. Feta is one of my favorite cheeses- packs such a punch! And gosh, its been years since I’ve eaten lentils— always forget about those little guys!
KathEats says
The feta-yogurt sauce is AMAZING. I wanted to put it on everything!
Kelsey says
Claire looks suuuuupah fit!! I’d love to be able to do pull ups, haha….my body just isn’t there!!
Yummy recipe! I love those hearty, spicy moroccan flavors 🙂
Linda @ the Fitty says
I agree! And my goal is to do 3 chin-ups.
Paige says
Kath,
You are getting so thin! Great Recipe!
Mel says
I love yogurt sauces! In the recipe, it says ‘lemon rind, minced’. Do you mean to mince up a lemon rind with the pith and everything to put in the sauce? Or do you mean to use the zest of the lemon? I would think the rind would make the sauce very bitter!
KathEats says
Zest!! (or mince shaved zest if you don’t have a zester)
Gem says
Can I make this recipe with canned lentils? If so how many cups of cooked lentils should I use? Thanks! I can’t wait to try this out. It looks divine!
KathEats says
Sure! 1 cup of dry makes about 2 cups cooked, so this was about 4 cups cooked. You could use slightly less if you’re making for one 🙂
Elyse @ Healthier Holland says
A perfect recipe for this time of year! And I even have all of the ingredients on hand… Lunch tomorrow?! Thanks for sharing. 🙂
Katie says
Yum! That looks so good! I have some lentils in my pantry that I need to use up!
Alana Elderbrook says
This recipe sounds amazing! Feta really takes a yogurt based sauce to the next level! I’m adding to my meal plans for next week. Can’t wait to try it, thanks!
PC says
This was delicious. I didn’t plan ahead, so had no mint or fetta, but used a can of lentils, and extra lemon juice in the dressing and added a handful of baby spinach on the side. I was really happy with the outcome, and am looking forward to the leftovers for lunch tomorrow! Thanks 🙂
Kath Younger says
Awesome, thanks for the feedback!