Lentil Salad


"Hearty and delicious way to serve green lentils - onions make it sweet, almonds are for texture. YUMMY! Soaking the lentils the night before may help with the gas but not necessary."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 0

Other stories that may interest you