Salad with Lentils, Apple and Coriander


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 200 g (7 oz/1 cup) lentils, (use small greyish green [Puy] lentils that stay firm after cooking and do not become mushy)
  • 1 whole celery, stalks (ribs) washed, leaves can be removed (or used in soup)
  • 2 handfuls sultanas
  • 2 stalks chicory (witlof/Belgian endive)
  • 1 lemon
  • 2 red crunchy apples, suitable for baking
  • 1 bunch of coriander (cilantro), leaves pulled

For the dressing

  • 1 garlic clove
  • 75 ml ( fl oz/ cup) red wine vinegar
  • freshly ground pepper and salt
  • 200 ml (6 fl oz/¾ cup) grape seed oil or mild olive oil


Cook the lentils in plenty of unsalted water for approx. 20 minutes until done, drain them in a colander and rinse under cold running water. Cut the blanched celery on a slicer, mandolin or in the food processor in very thin diagonal slices. Place them in a tray of ice-cold water until used, which will make them hard and crunchy. Soak the sultanas in warm water, drain in colander and save until used. Trim away the ends of the chicory, quarter and then cut in two or three, remove the bitter core. Add the chicory to the blanched celery in the iced water then add the juice of a lemon. Place the garlic and vinegar in a tall bowl and purée using a hand blender. While puréeing add the oil until a thick dressing develops.

If necessary add a little water if the dressing is too thick and season with salt and pepper.

To serve

Cut the apple, skin and all, into thin strips. Drain the celery and chicory, add the apple and lentils. Mix quickly. Stir in half of the coriander leaves, cover with the dressing and sprinkle the salad with the remaining coriander leaves.