Home > Recipes > Moroccan lentil salad
  • 1.5 serves of vegetables per 
  • serving
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250g green beans
2 400g cans no-added-salt lentils, drained & rinsed
50g sultanas
½ bunch mint, leaves picked & torn
½ bunch parsley, leaves picked & torn
¼ tsp ground cinnamon
¼ tsp ground coriander
½ tsp ground cumin
50mls olive oil
1 lemon, juiced
Freshly cracked pepper to taste
100g firm feta


Savvy swaps

You can swap:

Fresh beans
Frozen beans, cooked
Raisins or craisins



Step 1
Cut the tops off the green beans and place in a pot of boiling water for 3 minutes.

Step 2
Remove beans from the boiling water and place in a bowl of iced water to cool. Drain and dry.

Step 3
In a large bowl, add the beans, lentils, sultanas, mint and parsley.

Step 4
Combine the spices, oil, lemon juice and pepper in a jar with tight fitting lid and shake vigorously.

Step 5
To assemble, crumble feta into the bowl and drizzle with the dressing. Add the rest of the salad and gentle fold together so the herbs don’t bruise.

Serving suggestions:

  • Great served with grilled lamb chops.
  • If serving salad in lunch boxes leave the salad undressed  and pack the dressing separately.

Food safety tip: If you are packing for lunch, the salad needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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