Lentil Salad Recipe

Name: Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups green lentils; 1 tablespoon olive oil; 2 onions, diced; 1 pound mushrooms, diced; 3 stalks celery, diced; 1/4 cup olive oil; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon lemon juice, or to taste; 2 cloves garlic, crushed; 1 cup chopped almonds

Servings: persons

1 1/2 cups green lentils
1 tablespoon olive oil
2 onions, diced
1 pound mushrooms, diced
3 stalks celery, diced
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon lemon juice, or to taste
2 cloves garlic, crushed
1 cup chopped almonds

1
Bring a pot of lightly salted water to a boil; add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain.
2
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery; cook until mushrooms have softened, about 7 minutes.
3
Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl.
4
Stir almonds into onion mixture; mix well. Carefully fold in lentils and dressing; stir to coat. Serve warm or cold.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups green lentils, 1 tablespoon olive oil, 2 onions, diced, 1 pound mushrooms, diced, and more.

Yes, Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil Salad

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