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Lentil Salad with Green Grapes, Almonds, Red Peppers, and a Lemon Cumin Vinaigrette

Green Grape and Beluga Lentil Salad with Charmoula Vinaigrette

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½ Cup Portions

The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.


  • 1 cup Beluga lentils

  • 1 ea Bay leaf

  • 1 ea Thyme sprig

  • Salt

  • 1 ea Red bell pepper

  • 1 cup Green grapes, halved

  • 1 ea Preserved lemons, rind only, ¼ “dice

  • ¼ cup Almonds, raw, sliced, toasted

  • ½ cup Carrot, grated

  • 2 ea Green onions

  • 1 tsp Cumin seeds

  • ½ cup Parsley leaves

  • ½ cup Cilantro leaves

  • ¼ cup Lemon, juice of

  • ½ tsp Sweet paprika

  • ½ cup Extra-virgin olive oil

  • 1 ea Garlic clove

  • Ground black pepper

  • ¼ cup Cilantro leaves


  • Pick through lentils and remove any debris. Rinse lentils well under cold running water.
  • Combine lentils, bay leaf, and thyme sprig in a sauce pot and cover with 2 inches of water.
  • Bring to a boil and turn down to a simmer. Cook for 15 minutes, then add 1 teaspoon of salt. Cook for another 5 minutes or until tender. Drain, rinse under cool water, and remove bay leaf and thyme. Reserve.
  • Char the red bell pepper over an open flame or in a 450°F oven until the skin is blackened. Place in a plastic bag or a bowl, covered, with plastic wrap and allow to steam for 5 minutes. Remove seeds and ribs from the pepper. With a paper towel, clean off as much of the charred skin off the pepper as possible. Dice ¼-inch and combine with the lentils, grapes, preserved lemon, almonds, and carrot. Set aside.
  • Slice the green part of the green onion thinly on the bias and combine with the lentil mixture.
  • Toast the cumin seeds in a dry pan until fragrant. Cool.
  • Place the whites of the green onions, cumin, parsley, cilantro, lemon juice, paprika, garlic, and olive oil in a food processor and process to a coarse consistency. Season with salt and pepper.
  • Combine ¾ of the dressing with lentil mixture and adjust seasoning. Divide between 8 plates and garnish with cilantro leaves. Spoon remaining dressing around the plate.

Lentil Salad with Green Grapes, Almonds, Red Peppers, and a Lemon Cumin Vinaigrette