I’ve been making this Lentil Salad recipe for 25 years, and it has stood the test of time in my kitchen. Over the years, I’ve tried different variations, but this version is the one I always come back to. It’s fresh, flavorful, and packed with nutrients. This is the kind of salad you’ll want to keep in your regular rotation.
The lentils are cooked perfectly, the celery adds just the right amount of crunch, and the tangy dressing ties everything together. Simple to make, budget-friendly, and full of protein, fiber, and minerals. And it’s ready in under 30 minutes!
Ingredients
- Dried green lentils – brown can be used as well.
- water
- Tomato, chopped with seeds removed
- Celery, chopped
- Green onions, chopped
- Fresh parsley
- Olive oil
- Apple cider vinegar (ACV)
- 1 tbsp dijon mustard
- Lemon juice, freshly squeezed
- Honey
- Salt and Pepper
How to Make This Lentil Salad
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- In a medium pot, bring 5 cups of water to a boil. Add the lentils, reduce heat, and simmer for 10 minutes, until they are just al dente. . Be careful not to overcook, or they will turn mushy. Drain and run under cold water to cold lentils and to stop the cooking process.
- While the lentils are cooking, whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine the cooled lentils, celery, tomato, green onions and parsley. Pour the dressing over the top and toss until everything is well coated.
Serve right away, or let it shill in the refrigerator for an hour to let the flavors blend.
Yield: approximately 4 cups.
Why You Will Love This Salad
- Nutrient-packed: Lentils are an excellent source of protein, fiber, folate, potassium, and iron.
- Fresh flavor and texture: Crunchy celery, bright tomato, fresh parsley and green onions keep it lively and refreshing.
- Cost-effective: Lentils are one of the most budget-friendly pantry staples, especially when compared to animal proteins.
- Versatile: This salad is a perfect side dish, or a light lunch. I meal prep on Sundays, and this salad is a perfect pre-ahead salad for a busy work week.
If you enjoy healthy salads then check out these salads: Chickpea Salad, Kale, Quinoa and Blueberry Salad, and Watermelon, Feta and Cucumber Salad.
If you make this salad, I’d love to hear from you! Comment below.
Healthy Lentil Salad
Ingredients
Salad
- 1 cup lentils uncooked, rinsed
- 5 cups water
- 1 celery stalk chopped
- 2 green onions chopped
- 1 tomato seeded and chopped
- 2 tbsp fresh parsley chopped
Dressing
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar (ACV)
- 1 tbsp dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a medium pot, bring 5 cups of water to a boil. Add the lentils, reduce heat, and simmer for 10 minutes, until they are just al dente. Being careful not to overcook. Drain and run under cold water to cold lentils and to stop the cooking process.
- While the lentils are cooking, whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine the cooled lentils, celery, tomato, green onions and parsley. Pour the dressing over the top and toss until everything is well coated.
- Serve and enjoy!
