Vegan Lentil Salad With Apples (Make-Ahead)
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Cook20 min
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Total35 min
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Servings4
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Prep this lentil salad ahead of time instead of scrambling to put together a healthy dinner on busy weeknights. Making it the day before actually improves the flavors – the lentils soak up the vinegar and mustard dressing, making everything taste better together. You’ll simply cook your lentils, chop your vegetables, and mix everything in a bowl. Then store it in an airtight container in your refrigerator for up to four days. When you’re ready to eat, grab a portion and enjoy it cold or gently warmed. For best results, choose glass storage containers* that seal properly to maintain freshness throughout the week.
Brown Lentils, Apples, Vegetables
This vegan lentil salad combines hearty legumes with fresh produce and a tangy vinaigrette to create a nutritious and satisfying dish. The recipe brings together earthy brown lentils with crisp apples, aromatic vegetables, and fresh herbs, all combined with a simple oil and vinegar dressing. Use this as a side dish or a light main course.
Vegan Lentil Salad With Apples (Make-Ahead)
by veganpreps.com
Ingredients
- 1 cup brown lentils, picked over and rinsed
- 2 1/2 cups water or vegetable broth
- 1 carrot, peeled and diced into 1/2-inch cubes
- 2 apples, cored and chopped into 1/2-inch pieces (Granny Smith or Honeycrisp)
- 1/2 bunch chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- 1Place the rinsed lentils in a medium saucepan with the water or broth. Bring to a boil over high heat, then reduce to a steady simmer. Add the diced carrot and cook for 18 to 20 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and let cool for 10 minutes.
- 2While the lentils cool, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl until emulsified. Season generously with salt and black pepper.
- 3Add the warm lentils and carrot to the dressing bowl and toss to coat. The residual heat helps the lentils absorb the dressing.
- 4Add the chopped apple, chives, and parsley to the bowl and toss again until everything is evenly combined. Taste and adjust salt, pepper, or vinegar as needed.
- 5Refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad keeps well in an airtight container in the refrigerator for up to 4 days.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Pick firm apples such as Granny Smith or Honeycrisp varieties because they hold their shape and give you that tartness that pairs really well with the earthy lentils. Fresh herbs make a big difference in how this tastes, so grab the freshest chives and parsley you can find. Quality olive oil and cider vinegar are important since they’re your dressing base and directly affect how good this salad tastes. Brown lentils stay firm when you cook them instead of turning mushy, which you need to get the right texture in the finished salad.
Simmer Lentils Until Tender
Start by placing 1 cup of brown lentils that have been picked over into a saucepan. Add enough water to cover the lentils by approximately 1 inch. Bring the water to a boil over high heat, then immediately reduce the heat to low. Simmer the lentils uncovered, stirring occasionally to make sure they cook evenly. The lentils should become tender but remain intact and not mushy, which typically takes 15 to 20 minutes depending on the age and quality of the lentils. Once they reach the desired tenderness, carefully drain them in a colander and set aside to cool slightly.
While the lentils are still warm or at room temperature, transfer them to a mixing bowl and combine them with 2 apples that have been cored and chopped, 1 carrot that has been cubed, 1/2 bunch of chives that have been chopped, and 1 tablespoon of fresh parsley. In a separate cup, whisk together 5 tablespoons of olive oil, 2 tablespoons of cider vinegar, 1 teaspoon of Dijon mustard, and salt and ground black pepper to taste. Pour this dressing over the lentil and vegetable mixture and toss everything together until well combined. The warm lentils will soak up the dressing really well, creating a flavorful and satisfying vegan salad that you can serve right away or chill for later.
Try Red Lentils Instead
If you’re looking for a faster cooking option, red lentils can work well in this salad, though they’ll give you a different texture and result than the brown lentils. Red lentils cook in about 10 minutes, cutting your prep time nearly in half. However, they’ll break down more easily and create a slightly mushier consistency, which some folks actually prefer. The softer texture soaks up the vinaigrette better, making each bite more flavorful. If you choose red lentils, stir gently when combining ingredients to avoid turning your salad into mush, and think about adding the dressing just before serving rather than making it ahead.
Pair With Crusty Bread
Crusty bread makes your meal more satisfying and complete alongside the lentil salad. I’d recommend choosing a hearty sourdough or whole grain loaf that’s got a sturdy crust and chewy interior. The bread’s texture works really well with the soft lentils, while its mild flavor won’t overpower the salad’s apple and vinegar notes. Slice it thick so it doesn’t fall apart when you scoop up bites of salad. Serve it warm or at room temperature alongside your bowl for a filling lunch or light dinner. You can also use an air fryer* to toast any nuts or seeds you’d like to add for extra crunch and texture.
Final Thoughts
This vegan lentil salad is flexible enough that you’ll find yourself making it again and again, for packing it for lunch, serving it at a dinner party, or looking for a quick weeknight meal. Preparing it ahead actually improves the flavors, as the lentils absorb the vinaigrette’s tanginess overnight. You can easily swap apples for pears, or add roasted vegetables for variety.
In This Recipe.
