Celery and Lentil Salad

Name: Celery and Lentil Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup cooked lentils; 4 stalks celery, finely chopped; 1/2 red onion, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh parsley, chopped; 1 small cucumber, diced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy Meal Recipes

I love making Celery and Lentil Salad because it’s both refreshing and filling, perfect for a quick lunch or light dinner. The crispness of the celery combined with the earthy flavors of lentils creates a delightful texture that’s hard to resist. Plus, it’s incredibly easy to prepare! I typically whip this up in under 30 minutes, and I always feel energized after enjoying it. The tangy dressing adds a zesty kick, making each bite deliciously tangy, which I find transitions beautifully into any season.

Created by

Emily

Last updated on 2026-01-30T02:31:32.072Z

My journey with this Celery and Lentil Salad started when I craved something light yet satisfying. I discovered that combining fresh herbs and a zesty dressing elevates the dish, making it more enjoyable. I particularly love using lemons as they balance well with the lentils’ earthiness. One time, I added some diced apples, and the sweet contrast brought a refreshing twist that surprised my family.

I recommend making the salad a few hours ahead, allowing the flavors to meld beautifully. A dash of cumin also enhances the taste, giving it a lovely aromatic touch that complements the salad’s vibrant ingredients. I often triple the batch to enjoy throughout the week!

Why You'll Love This Salad
Nutty lentils paired with crisp celery for a satisfying bite
Zesty dressing that wakes up your taste buds
Versatile and perfect for meal prep or entertaining

Ingredient Insights

When making the Celery and Lentil Salad, choose lentils that are firm and not overly mushy; green or brown lentils work best due to their nutty flavor and ability to hold their shape. If you're short on time, canned lentils are a quick substitute, but be sure to rinse them well to remove excess sodium. The texture of the lentils complements the crispness of the celery beautifully, providing a satisfying bite in every forkful.

Celery has a unique role in this salad; its high water content keeps the dish refreshing while adding a satisfying crunch. When selecting celery, look for stalks that are bright green and firm; this ensures maximum freshness. Additionally, substituting with other crunchy vegetables like bell peppers or zucchini can add variation while retaining the salad's structural integrity. Mixing different veggies can also introduce new flavors, enhancing the visual appeal of the dish.

Dressing Techniques

The dressing for this salad is not just a flavor enhancer but also a binding agent that brings all the ingredients together. To achieve a perfectly emulsified dressing, whisk the ingredients together vigorously. You can adjust the olive oil and lemon juice ratio according to your taste. A heavier hand with the lemon juice can brighten the salad, while a bit more olive oil provides a richer mouthfeel. If Dijon mustard isn't on hand, a teaspoon of whole grain mustard could provide a similar tang and texture.

This dressing can be prepared ahead of time and stored in the refrigerator for up to a week. Just give it a good shake before using, as the oil and lemon juice may separate over time. If you're planning to serve this salad later, drizzle just half the dressing over the salad initially to prevent the vegetables from becoming soggy; you can add the remainder right before serving.

Ingredients

Salad Ingredients

1 cup cooked lentils
4 stalks celery, finely chopped
1/2 red onion, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1 small cucumber, diced

Dressing Ingredients

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Prepare the lentils

If you haven't already, cook the lentils according to package instructions until tender. Drain and allow them to cool.

Combine the vegetables

In a large mixing bowl, add the cooled lentils, chopped celery, red onion, cherry tomatoes, parsley, and cucumber.

Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Mix everything together

Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

Chill and serve

Let the salad chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.

Pro Tips

For added crunch, toss in some sunflower seeds or nuts of your choice. This salad is also delicious with avocado for creaminess.

Make-Ahead Storage

To make this salad ahead of time, you can prepare all the ingredients separately. The lentils and dressing can be stored in airtight containers; the cooked lentils will stay fresh in the refrigerator for up to five days, while the dressing can last for about a week. I often prepare this salad on Sundays for quick lunches during the week, keeping the components separate until I’m ready to eat to maintain that crisp texture.

If you have leftovers, this salad can last up to three days in the fridge, though the celery will gradually lose some of its crunch. To revitalize the salad, consider adding a splash of fresh lemon juice or a little extra olive oil when serving to enhance the flavors and rejuvenate the vegetables.

Serving Suggestions

This Celery and Lentil Salad is versatile enough to be a side or a main dish. Serve it alongside grilled chicken or fish for a well-rounded meal, or pair it with a slice of crusty bread for a filling vegetarian option. It's also wonderful for outdoor gatherings or potlucks; simply double the recipe to serve a crowd. Presentation-wise, consider serving the salad in a large, clear bowl; the colorful ingredients create an inviting display.

For a unique twist, try adding some crumbled feta cheese or toasted nuts like walnuts or almonds to introduce a new layer of flavor and texture. A sprinkle of feta adds a creamy richness, while nuts can provide a delightful crunch. You can also experiment with a dash of smoked paprika in the dressing for a hint of smokiness that elevates the dish, making it even more flavorful.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, this salad can be made a day in advance. Just store it in an airtight container in the fridge.

→ Is this salad suitable for meal prepping?

Absolutely! It holds up well in the fridge and can be enjoyed throughout the week.

→ What can I substitute for lentils?

You can substitute chickpeas or black beans if you prefer a different legume.

→ Can I add protein to this salad?

Yes, grilled chicken or feta cheese would be fantastic additions for extra protein.