Lentil Salad

Lentil Salad

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  • Each serving
  • 320cal
  • 16g fat (2g sat)
  • 0mg chol
  • 220mg sodium
  • 34g carb
  • 13g fiber
  • 15g protein


  • 1 cup black or brown lentils, sorted and rinsed (available in our bulk section)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 shallots, peeled and quartered
  • 4 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup chopped fresh parsley


Preheat oven to 425° F.

Combine lentils, bay leaf and a generous pinch of salt in a large pot and cover with 2 inches of water. Bring to a boil. Lower heat and simmer until lentils are tender, 20 to 25 minutes. Drain and remove bay leaf.

Toss Brussels sprouts, shallots, 1 tablespoon oil, salt and pepper in a large bowl. Transfer to a baking sheet and roast in the oven until tender and golden, shaking the pan occasionally, 30 to 35 minutes.

Mix garlic, Dijon and vinegar in a small bowl. Slowly drizzle in remaining oil, whisking constantly, to make vinaigrette. Season with salt and pepper.

In a deep serving dish, gently toss together lentils, Brussels sprouts, shallots, vinaigrette, almonds and parsley. Serve warm or at room temperature.