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.

Katie Webster
Source: EatingWell Magazine, May/June 2015


Recipe Summary

2 hrs 40 mins


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; protein 11.3g 23% DV; carbohydrates 27.9g 9% DV; exchange other carbs 2; dietary fiber 9.9g 40% DV; sugars 4.9g; fat 15.4g 24% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 70.8IU 1% DV; vitamin c 6.4mg 11% DV; folate 218.6mcg 55% DV; calcium 28.5mg 3% DV; iron 4.2mg 23% DV; magnesium 50.7mg 18% DV; potassium 480.9mg 14% DV; sodium 294mg 12% DV; thiamin 0.2mg 22% DV; added sugar 1g.