Lentil Salad (Gluten-Free, Vegan)

I’ve worked on introducing more beans and legumes into my diet over the last year. I never really liked lentils, but I’ve been trying them out lately just to see. I attempted to make vegan lentil meatballs a few weeks ago (yeah, those didn’t quite work out) and had a bunch of leftover lentils. I wasn’t sure what to do with them, but luckily I figured out something…. this lentil salad!

This salad was inspired by several recipes I saw elsewhere. Again, I wasn’t really sure how this was going to turn out and if I would like it, but I’m a big fan! This dish will definitely be on repeat this winter! It’s so easy to make for meal prep for the week as it stores well in the fridge for 5 days. It’s also a great, easy option for a potluck.

Lentil Salad

Serves about 4


-2 cups of cooked brown or green lentils

-6 carrots, shredded (I just pulse in a food processor)

-3 ribs of celery, chopped

-1 fennel, diced

-1/2 cup of pitted and chopped dates (a must! These add a lot of flavor)

-1/2 cup of diced olives (also adds great flavor. I’m not an olive fan, but it’s good in this salad- do it!)

-1/2 cup toasted and chopped walnuts (pepitas or other nuts would be good too)

-1/4 cup fresh mint, chopped


-1/4 cup olive oil

-1/2 tbs. garlic infused olive oil (or some minced garlic)

-juice of 1 lemon

-2 tbs. balsamic vinegar

-1 tsp mustard

-1 tsp. maple syrup

-1/2 tsp. turmeric*

-1/2 tsp. cinnamon*

-Salt to taste

Combine all salad ingredients together in a bowl and toss. 

Mix all dressing ingredients together in a small bowl or jar, adjusting as needed. You can always add a little more of the spices or any other ingredients to get a flavor you love.

Dress the salad and enjoy! I like to serve this over some massaged kale or arugula for an extra nutrient boost.

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