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.
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
- 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
- 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.