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Apple & Ginger Lentil Salad

  • 40 m
  • 2 h 40 m
Katie Webster
“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.”


    • 2 cups French green lentils (see Tip)
    • ½ cup extra-virgin olive oil
    • ½ cup lime juice
    • 2 teaspoons grated fresh ginger
    • 2 teaspoons honey
    • 1¼ teaspoons salt
    • ¼ teaspoon ground pepper
    • 1 Granny Smith apple, finely diced
    • ½ cup chopped fresh cilantro
    • ½ cup toasted unsalted sunflower seeds


  • 1 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.
  • 2 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.
  • 3 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.
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