Name: Lentil Salad with Shaved Celery and Fennel
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dry French green lentils, rinsed; 2 cups shaved celery, about 10 small stalks; 1 cup shaved fennel, about 1/2 to 1 medium bulb; 1 small shallot, diced; 6 tablespoons good olive oil; 1/4 cup freshly squeezed lemon juice; 2 teaspoons maple syrup; 1 tablespoon dijon mustard; 1 teaspoon salt

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Lentil Salad with Shaved Celery and Fennel is a bright and flavorful! Chewy lentils paired with crisp shaved vegetables add texture while the tangy vinaigrette brings this salad together.

This post is sponsored by Dandy®. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!

This lentil salad has is all! It is full of both flavor and texture, keeping each bite as interesting as the last!

Chewy lentils combine with crisp and sweet shaved celery and fennel to create the perfect bite. Then, the bright and acidic dressing, paired with the earthiness of the lentils, brightens the salad right up, balancing out the flavors perfectly.

Reasons to love this recipe!

It’s made with just 9 simple ingredients – including oil and salt!
Perfect for meal prep! It tastes even better the next day.
Ready in 30 minutes!

Ingredients and substitutions:

French green lentils – you can also use brown, green, or black lentils. Just be sure to adjust cooking times accordingly.
Celery – Dandy brand is sweet, crisp, and downright delicious!
Fennel – so delicious! But it’s possible to replace with more celery.
Shallot – adds flavor to the dressing. You can also use a red or sweet onion, diced very fine.
Good olive oil – or avocado oil, but olive really is the best here.
Lemon juice – or red wine vinegar
Dijon – helps to emulsify the dressing and make it creamy. Omit before substituting with yellow mustard.
Maple syrup- or honey, agave, superfine sugar, etc.
Salt

How to make lentil salad:

Cook the lentils: Heat a large pot of water on the stove. Once the water is boiling, add in a BIG pinch of salt and the lentils. Turn the heat down to a simmer and cook, uncovered, until the lentils are tender. Drain the lentils well.

Shave the vegetables: While the lentils are cooking, shave the vegetables on a mandolin or slice very thinly with a sharp knife.

Whisk the dressing: Add all the dressing ingredients to a large bowl and whisk to combine.

Combine: Add the lentils and shaved vegetables to the bowl with the dressing. Toss and serve!

Shaved fennel and celery on a cutting board.

Dressing being drizzled over lentil salad.

The best dressing!

When it comes to lentil salad, it needs a flavor-forward dressing to bring it all together. The chewy earthy lentils work so well with this bright dressing.

Olive oil adds our base flavor. Choose a good one with robust flavor and no bitterness. Lemon adds acid and a bright pop of flavor. Shallots give a subtle onion and garlic note. Dijon helps to emulsify the dressing, making it creamy while maple syrup adds a touch of needed sweetness. Finally, a big pinch of salt brings all the flavors together.

I would recommend making a double batch and storing half in your fridge! This dressing works great on salads or sandwiches.

Storage and Meal Prep:

This salad tastes even better once it has had the chance to sit in the fridge overnight. The flavors mingle and meld together and the veggies stay crisp!

Store salad in a lidded container in the fridge for up to 5 days. It is great cold or at room temperature, perfect for packing to work, the park, etc.

What to serve with lentil salad:

Serve it alongside your protein of choice: chicken, fish, tofu, tempeh, etc.
Pair it with sides like Garlic Lover’s Green Beans and herby Roasted Potatoes for a deli inspired meal.
And it’s a great refreshing side to hearty meals like pasta, gnocchi, meatballs, and lasagna.

More lentil recipes to try!