Lentil Salad with Carrots, Celery, and Dijon Dressing

Lentil Salad with Carrots, Celery, and Dijon Dressing is a fresh, hearty, and nourishing dish that perfectly balances earthy legumes with crisp vegetables and a bright, tangy vinaigrette. Lentils have long been a staple in many cuisines around the world, prized for their protein, fiber, and satisfying texture.

In this salad, tender lentils are paired with crunchy carrots and celery, then tossed in a zesty Dijon dressing that adds sharpness and depth without overpowering the natural flavors. It’s a wholesome salad that works beautifully as a light meal, a protein-rich side dish, or a make-ahead option for lunches and gatherings.

Why I Love This Recipe

I love this recipe because it’s simple, filling, and incredibly versatile. It tastes fresh and vibrant while still being satisfying enough to stand on its own.

The Dijon dressing brings everything together with a subtle kick, and the salad only gets better as it sits, making it perfect for meal prep. It’s also naturally vegetarian and easy to adapt for different diets.

Why This Is a Must-Try Dish

• High in plant-based protein and fiber
• Fresh, crunchy, and flavorful
• Great for meal prep and make-ahead meals
• Naturally vegetarian and easily vegan
• Works as a side dish or light main

Recipe Overview

• Course: Salad / Side Dish / Light Main
• Cuisine: International / Mediterranean-inspired
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories (approx.): 290 kcal per serving

Ingredients

For the Salad

• 1 cup dried green or brown lentils
• 3 cups water or vegetable stock
• 1 cup carrots, finely diced
• ½ cup celery, finely chopped
• ¼ cup red onion or shallots, finely chopped
• 2 tbsp fresh parsley, chopped

For the Dijon Dressing

• 3 tbsp olive oil
• 1½ tbsp Dijon mustard
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp honey or maple syrup
• Salt to taste
• Freshly ground black pepper to taste

Cooking Directions (Quick Method)

1. Cook lentils until tender but firm; drain and cool.
2. Whisk Dijon dressing ingredients.
3. Combine lentils, vegetables, and herbs.
4. Toss with dressing and adjust seasoning.
5. Chill briefly and serve.

Step-by-Step Preparation Method

1. Cook Lentils: Rinse lentils thoroughly. Add to a pot with water or stock, bring to a boil, then simmer for 18–20 minutes until tender but not mushy. Drain and let cool.
2. Prepare Vegetables: Finely dice carrots, celery, and onion for even texture.
3. Make Dressing: In a small bowl, whisk olive oil, Dijon mustard, vinegar, honey, salt, and pepper until emulsified.
4. Combine Salad: In a large bowl, add cooled lentils, chopped vegetables, and parsley.
5. Dress & Toss: Pour dressing over the salad and toss gently to coat.
6. Rest: Let sit for 10–15 minutes to allow flavors to develop.
7. Taste & Adjust: Adjust salt, pepper, or acidity as needed.

How to Serve

Serve chilled or at room temperature. This salad pairs well with grilled vegetables, roasted chicken, fish, or crusty bread. It also works beautifully as part of a picnic spread or packed lunch.

Recipe Tips

• Use green or brown lentils—they hold their shape best
• Salt lentils after cooking to avoid toughness
• Chop vegetables finely for better texture
• Let the salad rest before serving for deeper flavor

Variations

1. Mediterranean Lentil Salad

Add cherry tomatoes, cucumber, olives, and feta cheese.

2. Spicy Lentil Salad

Add chili flakes or a dash of hot sauce to the dressing.

3. Herb-Forward Version

Add fresh dill, cilantro, or mint for extra freshness.

4. Protein Boost

Add chickpeas, grilled tofu, or boiled eggs.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not recommended, as vegetables lose texture.
• Make-Ahead Tip: Prepare up to 2 days in advance; flavors improve over time.

Special Equipment Needed

• Medium saucepan
• Mixing bowls
• Fine-mesh strainer
• Whisk

Conclusion

Lentil Salad with Carrots, Celery, and Dijon Dressing is a wholesome, flavorful recipe that proves salads can be both nutritious and satisfying. With its hearty lentils, crisp vegetables, and tangy dressing, it’s a dish you can enjoy year-round. Whether served as a light main or a versatile side, this salad is a must-try for anyone seeking fresh, balanced, and delicious food.

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Lentil Salad with Carrots, Celery, and Dijon Dressing

Author: Anna Williams Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Calories: 290 kcal

Description

Lentil Salad with Carrots, Celery, and Dijon Dressing is a fresh, hearty, and nourishing dish that perfectly balances earthy legumes with crisp vegetables and a bright, tangy vinaigrette. Lentils have long been a staple in many cuisines around the world, prized for their protein, fiber, and satisfying texture.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad

• 1 cup dried green or brown lentils
• 3 cups water or vegetable stock
• 1 cup carrots, finely diced
• ½ cup celery, finely chopped
• ¼ cup red onion or shallots, finely chopped
• 2 tbsp fresh parsley, chopped

For the Dijon Dressing

• 3 tbsp olive oil
• 1 tbsp ½ Dijon mustard
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp honey or maple syrup
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Cook Lentils: Rinse lentils thoroughly. Add to a pot with water or stock, bring to a boil, then simmer for 18–20 minutes until tender but not mushy. Drain and let cool.
2. Prepare Vegetables: Finely dice carrots, celery, and onion for even texture.
3. Make Dressing: In a small bowl, whisk olive oil, Dijon mustard, vinegar, honey, salt, and pepper until emulsified.
4. Combine Salad: In a large bowl, add cooled lentils, chopped vegetables, and parsley.
5. Dress & Toss: Pour dressing over the salad and toss gently to coat.
6. Rest: Let sit for 10–15 minutes to allow flavors to develop.
7. Taste & Adjust: Adjust salt, pepper, or acidity as needed.

Keywords: Lentil Salad with Carrots, Celery, and Dijon Dressing