This vegan harissa lentil salad combines sweet, spicy, smoky dressing with perfectly cooked green lentils, roasted carrots, and ripe summer tomatoes.
Just in time for summer, this vegan harissa lentil salad is light, spicy, sweet, and the perfect way to use summer tomatoes.
Just look at the colors of this beautiful lentil salad with harissa. This salad is a perfect meal prep meal: just throw everything together in your Tupperware, and enjoy it throughout the week!
Served with a sweet, spicy, smoky harissa-maple dressing, this recipe bursts with flavors. It doesn’t take too long to make, and you can easily make it in advance.
How to make this harissa lentil salad recipe
You don’t need many ingredients, and this recipe has just a few simple steps.
What you need
- Lentils: I use green lentils because they hold their shape well in salads. Black lentils would also work well here!
- Vegetables and aromatics: You’ll need carrots, tomatoes, shallots, scallions, and fresh parsley. You can make this salad with nearly any veggie that you love, though. Try it with cauliflower, beets, or broccoli!
- Dressing: The dressing is made with extra virgin olive oil, maple syrup, harissa powder, lemon juice, and cayenne powder. If you can only find harissa paste, it will work just as well!
How to make it
- Step 1: Cook the lentils according to package directions. Drain, rinse, and set aside.
- Step 2: Roast the carrots in a little oil for 10 minutes.
- Step 3: As the carrots roast, make the dressing.
- Step 4: Add tomatoes and shallots to a bowl and coat with a bit of the dressing.
- Step 5: Remove the carrots from the oven and push them to one side of the baking sheet. Add the tomatoes and shallots to the other side. Return the pan to the oven for about 10 minutes. You can broil them for 2 to 3 minutes to char the tops of the tomatoes if you like.
- Step 6: Time to assemble the salad. Transfer the cooked lentils to a large bowl. Add minced parsley, minced scallions, and salt. Drizzle a few tablespoons of the dressing on top and mix to combine. Spoon the roasted carrots and tomatoes on top and mix to combine.
You’re ready to serve it up! Spoon the salad into bowls and serve with more dressing on the side.
Looking for more lentil recipes? Check the archives!
Vegan Harissa Lentil Salad
This harissa lentil salad combines sweet, spicy, smoky dressing with perfectly cooked green lentils, roasted carrots, and ripe summer tomatoes.
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Servings: 4
Calories: 342kcal
Ingredients
- 8 ounces green lentils rinsed and picked over
- 3 carrots about 12 ounces total; peeled and sliced on a bias, about ¼” thick
- 2 Roma tomatoes cut into wedges
- 1 shallot peeled and sliced into thin wedges
- 1 tablespoon extra virgin olive oil
- 3 scallions trimmed and minced
- 1 cup parsley loosely packed and minced
- Salt and pepper
Harissa-maple dressing:
- ½ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon harissa powder
- 1 lemon juiced; about 2 tablespoons
- ½ teaspoon cayenne powder optional
- ¼ teaspoon kosher salt
Instructions
Cook the lentils:
- Preheat oven to 425ºF.
- Bring a medium pot of unsalted water to a boil. Add the lentils and cook until al dente, about 20 minutes. Do not salt them while they cook, and do not overcook them. Drain and rinse. Set aside.
Roast the carrots:
- Meanwhile, lay the carrot slices out on a sheet pan. Season with ¼ teaspoon kosher salt and drizzle with 1 tablespoon extra virgin olive oil. Transfer them to the preheated oven and roast for 10 minutes until they just begin to soften and brown. Remove from the oven and carefully push the carrots to one side of the sheet pan. Set aside.
Prepare the dressing:
- As the carrots roast, combine ½ cup extra virgin olive oil with 2 tablespoons maple syrup, 1 tablespoon harissa powder, juice from 1 lemon, ½ teaspoon cayenne powder, and ¼ teaspoon kosher salt. Whisk until smooth. Taste and adjust the seasonings to your preference. Set aside.
Prepare the tomatoes:
- Combine the tomato wedges and shallots in a small bowl. Season with ¼ teaspoon kosher salt and toss with 2 tablespoons of the dressing.
Roast the tomatoes:
- Pour the dressed tomatoes next to the carrots on the sheet pan. Transfer to the oven for 10 minutes more. If desired, broil for 2 to 3 minutes until the tops of the tomatoes char. Remove from the oven and set aside.
Finish the salad:
- Transfer the drained lentils to a bowl and season with ¾ teaspoon kosher salt and a pinch of black pepper. Add the minced scallions and parsley. Pour 3 tablespoons of the dressing on the salad and toss to coat.
- Spoon the warm carrots and tomatoes on top of the lentils. Drizzle with more dressing.
To serve:
- Spoon the salad into bowls. Serve with the remaining dressing on the side. Enjoy!
Nutrition
Calories: 342kcal | Carbohydrates: 18g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Sodium: 191mg | Fiber: 3g | Sugar: 10g
