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+ servings

Celery Lentil Salad

Lentil Celery Salad with Shallot Vinaigrette for a healthy salad or a lunch that will keep you satisfied and full.

Course Salad
Cuisine American
Keyword lentil recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Samantha



  • 1 cup dried whole green lentils
  • 1 bay leaf (dried or fresh)
  • 1 medium whole garlic clove (skin on)
  • 4 large celery stalks, including leaves, chopped into small bite size pieces


  • 1 large shallot, finely chopped
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 5 tbsp sherry vinegar (or white wine vinegar)
  • 5 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper


  1. Place lentils, bay leaf, and garlic in a medium sauce pan and cover by at least 2" with cold water. Bring to a boil and boil for 5 minutes. Reduce heat to a simmer and cook for 20 minutes, or until lentils are cooked (tender with a tiny bit of bite in the centre). Drain, rinse and discard bay leaf and garlic. Let lentils cool.

  2. Place all the ingredients for the dressing in a small bowl or a jar and mix until well combined.

  3. Toss celery and lentils together with desired amount of dressing*

Recipe Notes

* dressing makes enough dressing for multiple salads. Will keep in an airtight container for 5 days in the refrigerator.