Moroccan Lentil Salad

    45 min

    A colourful, spicy salad or side dish. It also makes a great vegetarian lunch.

    125 people made this

    Serves: 5 

    • 75g (3 oz) dried lentils
    • 350ml (12 fl oz) water
    • 1/2 (400g) tin chickpeas, drained
    • 2 tomatoes, chopped
    • 4 spring onions, chopped
    • 2 green chillies, minced
    • 1 green pepper, chopped
    • 1/2 yellow pepper, chopped
    • 1 red pepper, chopped
    • 1 lime, juiced
    • 2 tablespoons olive oil
    • handful chopped fresh coriander
    • salt to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place lentils and water in a pot. Bring water to the boil, then reduce to simmer. Cook for 30 minutes or until tender.
    2. In a medium mixing bowl combine lentils with remaining ingredients. Toss well. Chill for 20 minutes. Serve chilled.

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    Reviews in English (74)


    Altered ingredient amounts. This is a great salad! I gave this recipe four stars for quickness since I processed my veggies through a food processor. I added extra coriander and lime, which was great. My four year old liked to eat the lentils, but nothing else. My husband and I love it!  -  24 Jul 2008


    This salad was soooo pretty and delicious, I served it with Sesame crackers and it was a huge hit at my ladies lunch.  -  24 Jul 2008


    Altered ingredient amounts. Easy to make, sort of a mix betweeen salsa and bean salad. Very pretty and refreshing. Our kids liked it, but we left out the chillies.  -  24 Jul 2008