Do Share Recipe

I have to admit, the first time I made this Carrot and Lentil Salad Recipe, I was a little skeptical. Lentils can sometimes feel a bit bland, right? But once I tossed them with roasted, spiced carrots and a zesty Moroccan-inspired dressing, I was hooked. The colors alone make this salad irresistible, and the flavors are even better.

I love how it’s hearty enough for lunch but light enough as a side dish. It’s now one of my go-to recipes when I want something healthy, satisfying, and a little exotic. You can also enjoy similar flavors in dishes like Pepper Steak with Bell Peppers and Onion or try lighter options such as Thai Chicken Lettuce Wraps for variety.

Ingredients

Here’s everything you need to make this vibrant salad. I’ve included a few tips to get the best flavor from each ingredient:

1 cup French green lentils (Puy lentils) – small, flavorful, and hold their shape beautifully. Avoid red or yellow lentils as they can turn mushy.
3 medium carrots, peeled and sliced – roasting brings out their natural sweetness.
2 tablespoons olive oil – use extra virgin for a richer taste.
1 teaspoon smoked paprika – adds warmth and depth.
1 teaspoon ground cumin – complements the Moroccan flavor profile.
½ teaspoon ground turmeric – gives a subtle earthy flavor and a lovely golden color.
¼ teaspoon ground cinnamon – balances the spices with a hint of sweetness.
A pinch of cayenne pepper – optional, for a little kick.
1 tablespoon lemon juice – brightens the salad and balances the spices.
1 tablespoon date syrup or agave – adds natural sweetness to the dressing.
2 cloves garlic, minced – sautéed lightly for depth.
1 small shallot, finely chopped – adds mild onion flavor.
¼ cup sultana raisins – or swap with golden raisins or currants.
¼ cup chopped pistachios – for crunch and color.
2 tablespoons chopped fresh parsley – adds freshness.
2 tablespoons chopped fresh cilantro – optional, for extra herbal notes.

Note: several servings as per the ingredients quantity.

Variations

I love experimenting with this salad, and there are plenty of ways to adjust it:

Swap pistachios for almonds or walnuts if you prefer.
Use maple syrup instead of date syrup for a slightly different sweetness.
Add roasted sweet potatoes or bell peppers for extra heartiness.
Make it sugar-free by skipping the syrup entirely and letting the carrots’ natural sweetness shine.
For a dairy-free boost, you can sprinkle nutritional yeast over the top for a cheesy flavor without dairy.

Cooking Time

Here’s a quick glance at how long this recipe takes:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

I like keeping this simple. Here’s what I use:

Medium saucepan – to cook the lentils.
Baking sheet – for roasting the carrots.
Mixing bowl – to toss everything together.
Whisk or fork – to combine the dressing.
Knife and cutting board – for chopping vegetables and herbs.

How to Make Carrot and Lentil Salad Recipe?

Prepare the Lentils

I start by rinsing the lentils thoroughly and picking out any small stones. Then, I simmer them in salted water or vegetable broth until just tender, about 20 minutes. This step is key to avoid mushy lentils.

Roast the Carrots

While the lentils cook, I coat the sliced carrots in olive oil, smoked paprika, cumin, turmeric, cinnamon, and cayenne. Roasting them in a preheated oven for 15–20 minutes brings out a lovely caramelized flavor.

Make the Dressing

I whisk together lemon juice, date syrup, a pinch of salt, and sautéed garlic and shallot. This dressing gives the salad its bright, Moroccan-inspired taste and ties all the flavors together.

Combine Everything

Once the lentils and carrots are ready, I mix them in a large bowl with raisins, pistachios, and fresh herbs. I pour the dressing over the top and gently toss to coat evenly. The salad is even better if chilled for 30 minutes before serving.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned from making this salad multiple times:

I always use fresh lentils; they cook faster and taste better.
Roasting the carrots instead of boiling them makes a huge flavor difference.
I sometimes toast the pistachios lightly for extra crunch.
Adding fresh herbs at the last minute keeps their flavor bright and vibrant.

How to Serve Carrot and Lentil Salad Recipe?

I like serving this salad on a large platter for gatherings. You can sprinkle extra pistachios and herbs on top for a beautiful presentation. It also pairs wonderfully with hummus, grilled vegetables, or as a side to roasted chicken or fish. A drizzle of olive oil just before serving gives it an extra touch of shine.

Nutritional Information

Here’s a rough breakdown per serving:

Calories: 280 kcal – a hearty and filling salad.
Protein: 12g – thanks to the lentils.
Carbohydrates: 35g – mostly from lentils and carrots.
Fat: 10g – healthy fats from olive oil and pistachios.

Make Ahead and Storage

Storing

I often make this salad a day in advance. Store in an airtight container in the fridge; it keeps well for up to 3 days.

Freezing

I don’t recommend freezing this salad, as the texture of roasted carrots and fresh herbs can be affected.

Reheating

This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently reheat the lentils before mixing with the other ingredients.

Why You’ll Love This Recipe?

There are so many reasons I keep coming back to this carrot and lentil salad:

Quick and easy – a satisfying meal in under 40 minutes.
Flavor-packed – the Moroccan spices create a perfect balance of sweet, savory, and slightly spicy.
Versatile – works as a main, side, or part of meal prep.
Nutrient-dense – high in protein, fiber, and vitamins.
Customizable – swap nuts, sweeteners, or veggies to suit your taste.

This carrot and lentil salad is a vibrant, healthy, and versatile dish that’s as fun to make as it is to eat. Whether you’re prepping for lunch, a dinner party, or just a quick weeknight meal, it’s a recipe I guarantee you’ll want to make again and again.

Ben Carraoli