If you’re looking to add lentils to a salad, you’re going to LOVE this Apple Cider Lentil Salad recipe.

It’s packed with unexpected flavors and the kind of recipe that makes you want to devour healthy food.

At first glance, it looks almost too simple, but there are two secret ingredients in the lentils that will keep you coming back for more.

I came across this idea this past summer when my aunt made a substitution in a famous recipe from the NYC restaurant, Charlie Bird. She used Charlie Bird’s Farro Salad recipe that is featured on the NYT’s cooking site, but since we have a few gluten-intolerant family members, she made it with green lentils instead. Genius!

I’ve been playing with different versions of this for the past few months and what you’ll find here is my absolute favorite. I’ve changed it considerably from where we got the inspiration but am really happy we came across the idea. Cooking the lentils in diluted apple cider with a bay leaf takes this dish from pretty good to OMG-I-can’t-get-enough-of-this.

This lentil salad is gluten-free, dairy-free, vegan, and high-fiber to boot.

One cup of dry green lentils simmers in 1 cup of apple cider and 2 cups of water with a bay leaf for about 35 minutes. Once they cool, I toss them with arugula, basil, mint, pistachios and halved grape tomatoes in a simple dressing of fresh lemon juice, extra virgin olive oil and sea salt.

Apple Cider Lentil Salad Ingredients

Lentils with Apple Cider + Bay Leaf

Once you make lentils this way, you may never go back. I cook the green lentils in a combo of apple cider (not apple cider vinegar), filtered water, and a bay leaf. Apple cider is a form of natural added sugar, but it’s still added sugar. It’s a small amount in the overall dish and adds a tremendous amount of flavor. The bay leaf adds that extra layer of gourmet flavor, don’t skip it. I prefer green lentils here as they are a little sturdier than red lentils, which will turn to mush and fall apart. Lentils are packed with fiber, protein, vitamins, and minerals. They are also inexpensive and easy to make.

Arugula

The spicy arugula with the sweet lentils makes you want to devour this salad. I use an entire container of arugula with the lentils here, and it never gets old. Arugula also adds vitamins, minerals, and fiber to the bowl.

Fresh Basil & Fresh Mint

Just like other greens, basil and mint are both packed with vitamins, minerals, antioxidants and fiber. From a culinary perspective, the two together make a magical flavor combo in almost any recipe. I have both growing in my herb garden which made it easy to add to this salad, but if you only have one on hand (or they’re pricey at the store that day), then just use one or the other if that works better for you.

Pistachios

Just like other nuts, pistachios are full of good fats. Pistachios add delicious flavor and texture to this dish. Look for unsalted shelled pistachios without any additives or preservatives. Since pistachios tend to be a little expensive, I like to buy the exact amount I need for this recipe in the bulk section of my grocery store. If pistachios aren’t available, you can substitute them with unsalted almonds or walnuts, or leave them out altogether to make this dish nut-free if desired.

Grape Tomatoes

There is a hot debate in the nutrition community right now as to whether nightshades (e.g., tomatoes, eggplant, peppers) are healthy. Tomatoes are full of vitamins, hydration, and fiber. Some people don’t tolerate nightshades, but I find most people do. Here’s the thing: when it comes to nutrition, I can find something wrong with just about every single food. You just have to try foods to see how you tolerate them. I’ve never had an issue with tomatoes, and they add a pleasant sweetness—and nutrition—to salads like this.

Fresh Lemon Juice and Extra Virgin Olive Oil

There’s so much flavor packed into the ingredients of this salad that good old fresh lemon juice, extra virgin olive oil, and sea salt make the absolute perfect dressing. Fresh lemon juice adds vitamin C and a bright, fresh flavor, and extra virgin olive oil adds healthy fat that helps your body absorb the fat-soluble vitamins in the greens.

Apple Cider Lentil Salad FAQs

How do you cook lentils for a salad?

Keep them at a gentle simmer and take them off the heat as soon as they’re tender, so they hold their shape instead of turning to mush. Green lentils are my pick for salads because they stay sturdy. Drain off any extra liquid and let them cool before you add the greens.

Is it apple cider or apple cider vinegar?

Apple cider, not apple cider vinegar. Look for 100% apple cider or apple juice that isn’t from concentrate and has no preservatives or additives. It gives the lentils a subtle sweetness that plays so well with the peppery arugula.

Can you eat lentils cold?

Absolutely. Cooked lentils are delicious cold, and that’s how I serve them here. Just make sure they’ve cooled completely before you toss them with the arugula so the greens don’t wilt.

How long does lentil salad last in the fridge?

Up to 3 days in a covered container. It’s best within the first 24 hours while the arugula is still crisp, so for meal prep I cook the lentils ahead (up to 24 hours) and toss everything together right before eating.

What can I use instead of pistachios?

Unsalted almonds or walnuts work well. You can also leave the nuts out completely to make the salad nut-free.

Love lentils? My Green Lentils with Scallions, Garlic & Mint and Lentils with Potatoes are easy ones to keep in your weekly rotation.

Apple Cider Lentil Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Elizabeth Rider, Certified Health Coach
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8
• Category: Lunch, Salad
• Method: Simmer
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

We can’t get enough of the subtle sweetness of this Apple Cider Lentil Salad. It’s packed with flavor and easy to make. It’s also high in fiber and nutritious ingredients, making it a go-to lunch all week long. We love the combo of basil and mint together, but if you only have one or the other, that works, too. If you love it, please leave a star rating in the comments to help other readers in our community.

---

Ingredients

Units USM

• 1 cup apple cider (look for 100% apple cider or apple juice, not from concentrate and no preservatives or additives)
• 2 cups filtered water
• 1 cup dry green lentils
• 1 large or two small bay leaves
• For the salad:
  • 1/3 cup chopped pistachios
  • 6 cups loosely packed arugula leaves (one 5-ounce carton)
  • 1/4 cup basil leaves, torn
  • 1/4 cup mint leaves, torn if needed
  • 3/4 cup halved cherry or grape tomatoes
• Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt (I use the Real Salt brand), plus more to finish if needed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Step 1: Cook the lentils; this can be done up to 24 hours in advance if desired. Over medium-high heat, bring the apple cider, water, lentils, and bay leaves to a boil, cover, then reduce to a simmer. Simmer about 35 minutes until the lentils are cooked through. Discard any remaining liquid and the bay leaves. One cup of green lentils needs about 3 cups total liquid and 30-40 minutes to cook. Keep a close eye on them at the end and remove from the heat once they are cooked and the liquid is mostly evaporated.
2. Step 2: While the lentils cook, whisk the extra virgin olive oil, lemon juice, and 1/2 teaspoon of fine sea salt in the bottom of a large mixing bowl.
3. Step 3: Prepare the salad ingredients. Roughly chop the pistachios, tear the herbs, and halve the cherry tomatoes.
4. Step 4: Allow the lentils to cool, then drain them in a colander to remove any excess liquid before adding to the salad. Toss the lentils, arugula and rest of the salad ingredients in the dressing. Serve immediately, or store in the refrigerator. This salad is best served within the first 24 hours, but will keep in the fridge for up to three days.

---

Notes

When choosing your apple cider, look for 100% apple cider or apple juice, not from concentrate and no preservatives or additives.

This is more of a lentil salad with greens instead of a green salad with lentils. For a greens-based salad, halve the amount of lentils.

If you make it, let us know how you like it in the comments below.

You Might Also Like:

• How to Make Spaghetti Squash Noodles

• The Perfect Homemade Balsamic Vinaigrette

• Anti-Inflammatory Turmeric Tea Recipe (a.k.a. How To Make Golden Milk)

• Easy Almond Flour Bread Recipe (Gluten-free)

• Easy 2-Ingredient Healthy Pancake Recipe + Tutorial