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!
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
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!
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.
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.
Related Recipes
- French Green Lentils
- Lentil Rice & Fruit Salad
- Mediterranean Lentils and Lamb
- Egyptian Lentils and Pasta
- Mental Lentil Soup
Green Lentil Salad Recipe
Author: Recipe Idea Shop
Print Recipe Pin Save This RecipeIngredients
Salad
- 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
Vinaigrette
- 2 tablespoon honey
- 2 tablespoon olive oil
- 2 tablespoon cider vinegar
- 2 tablespoon lemon juice
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- 1 shallot
Directions
- 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.
Nutrition
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.