Green Lentil Salad

Name: Green Lentil Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups cooked green lentils (cooked crisp); 3 green onions (sliced—white and tender green parts only); 2 stalks of celery (chopped); 1 red apple (cored and chopped); ½ red pepper (chopped); 2 tbsp honey; 2 tbsp olive oil; 2 tbsp cider vinegar; 2 tbsp lemon juice; 1/4 tsp black pepper; 1/4 tsp sea salt; 1 shallot

This green lentil salad has a crunchy mixture of green onions, celery, red bell peppers, and apples tossed in a honey-sweetened vinaigrette. It’s delicious and refreshing and will last for days in the fridge!

Jump to Recipe

Green lentils are lovely because they retain shape and can cook crisply. They don't get mushy quickly like the brown, yellow, or red ones. Start with precooked green lentils for this salad and let them cool completely. Serve with Oven Roasted Spatchcocked Chicken or this Winter Pot Roast for a hearty, satisfying meal.

Why you’ll love this Green Lentil Salad

Easy to make - Once the lentils are cooked and cool, just mix them together with the salad ingredients, then top with the vinaigrette. That’s it!
Lots of textures - The lentils still have a little bit to them, and the fruits and veggies also have a nice crisp texture. It’s a fun salad to eat!
Great for meal prep - This salad can last several days in the fridge and be eaten warm or cold. It’s perfect to pack for lunch!

Ingredients

Salad

Green lentils - Precook the lentils until they are still slightly crisp.
Green onions - Use the white and tender green parts only.
Vegetables - Dice celery and red pepper into small bites.
Red apple - Core and chop into bite-sized pieces. Pear is a good substitute.

Vinaigrette

Honey - This adds a little sweetness. Maple syrup is a good alternative.
Olive oil
Cider vinegar - This has a richer flavor than regular white vinegar.
Lemon juice - Fresh or concentrated will work fine.
Salt & black pepper
Shallot - Finely mince the shallot into small pieces.

Variations

Add nuts - Stir in chopped walnuts, almonds, or cashews for a nutty flavor.
Serve over salad greens - Turn this marinated salad into a complete meal by serving it over spinach, lettuce, or fresh spring mix.
Add cheese - Mild chevre would taste wonderful crumbled into this salad.

How to Make Green Lentil Salad

Mix the lentils, onions, celery, apple, and red pepper.
Make the vinaigrette in a separate bowl or measuring cup by whisking the ingredients until emulsified.
Pour the vinaigrette over the lentil mixture and stir to coat.
Serve warm, cold, or at room temperature.

Expert Tips

Cook the lentils properly - It’s crucial not to under- or over-cook them. Test them several times while cooking and stop when they’re fully cooked but still have a little bite.
Refrigerate first - The flavors will combine even better once the salad rests. Try to wait at least an hour before eating.
Store for later - Store the leftovers in an airtight container in the fridge for 3-4 days. If you prefer to eat the salad warm, microwave it for about a minute first.

Recipe FAQs

Can you use other lentils in green lentil salad?

For the best results, it’s important to use perfectly cooked lentils. You can use other colors, but they fall apart really easily and would make this salad a mushy mess. For best results, use green lentils or watch your pot of lentils very carefully!

Is green lentil salad a good source of protein?

Lentils are a great source of plant-based protein! One serving of this salad has a whopping 17g of protein and almost the same amount of fiber, so it’ll give you energy and keep you full all afternoon.

Why are my green lentils still hard?

If you’ve been cooking your lentils for a while and they just aren’t softening, they probably were not fresh. This happens sometimes if the lentils have been sitting in the pantry for a long time or if you’ve added salt early in the cooking process. You can keep trying to cook them, but trying a new batch with fresh beans might be better.