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06.10.2021 Apple-Celery-Lentil Salad.jpg

Preparation time 40 minutes

Bring the lentils to the boil in a large pot with enough water (the ratio of lentils to water should be 1:3). Then simmer on a low heat for 30 minutes. Then drain the water and put the lentils in a large serving bowl and let them cool to room temperature.


Tip: I recommend tasting the lentils after about 25 minutes to see if they have the desired consistency. I prefer them to be crunchy for a salad.

In a small bowl, mix the olive oil, lemon juice, mustard, honey, garlic, salt and pepper well. Then pour the dressing over the lentil mix and mix well. Then taste it briefly and season with salt and pepper if necessary.


For the salad:

375 g uncooked Beluga lentils,

washed and drained

2 Granny Smith apples,

cored and chopped

4 celery sticks, chopped

1 large handful of flat-leaf parsley leaves, finely chopped

50 g walnuts, chopped and roasted


For the dressing:

4 tbsp extra virgin olive oil

4 tablespoons lemon juice, freshly squeezed

2 tbsp grainy Dijon mustard

2 tbsp honey

2 garlic cloves, crushed

Sea salt and freshly ground black pepper, to taste

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