Crunchy apples are chopped finely to match the size of tiny lentils and toasted sunflower seeds in this healthy lentil salad recipe. Enjoy any leftovers in a whole-wheat pita with some crumbled goat cheese for a quick, healthy vegetarian lunch. Source: EatingWell Magazine, May/June 2015

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Place lentils in a large saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat. Reduce heat and simmer until the lentils are just tender, 22 to 25 minutes. Drain well.

  • Meanwhile, whisk oil, lime juice, ginger, honey, salt and pepper in a large bowl. Add the hot lentils and stir until well coated. Refrigerate until cold, about 2 hours or up to 1 day.

  • Just before serving, stir in apple, cilantro and sunflower seeds. Serve at room temperature or cold.


Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.

We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

Nutrition Facts

286 calories; 15.4 g total fat; 2 g saturated fat; 294 mg sodium. 481 mg potassium; 27.9 g carbohydrates; 9.9 g fiber; 5 g sugar; 11.3 g protein; 71 IU vitamin a iu; 6 mg vitamin c; 219 mcg folate; 28 mg calcium; 4 mg iron; 51 mg magnesium; 1 g added sugar;