Go Back
Print

Moroccan Lentil Salad with Lemon Yogurt Sauce

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!
Course Entree
Cuisine Moroccan
Keyword feta, greek yogurt, lentils
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 big servings

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.