Crunchy vegetables, sweet apples, and earthy walnuts bring this salad together in a medley of satisfying flavors.

Warm Lentil Walnut Apple Salad [Vegan]

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  • 1 cup walnuts
  • 1/2 cup uncooked green or brown lentils
  • 1/2 cup uncooked millet or quinoa
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 1/2 cups chopped carrot
  • 2 cups chopped celery
  • 1 granny smith apple (or other tart variety), chopped
  • 1/2 teaspoon dried thyme
  • salt & pepper to taste


1. Preheat oven to 350°F. Toast walnuts until fragrant and slightly darker in color, about 5 - 8 minutes. Let cool, then break into smaller pieces and set aside. 2. Combine lentils with just under 1 1/2 cups water in a medium pot, cover, and bring to a boil. Reduce heat to low and cook, covered,  for 20-25 minutes, until all the water has been absorbed. Set aside. 3. Combine millet or quinoa with 1 cup water in a medium pot, cover and bring to a boil. Reduce heat to low and cook until all the water has been absorbed, about 20 minutes. 4. Heat a large skillet over medium heat, add onion and garlic, and cook until lightly browned, about 5 minutes. 5. Add chopped carrots, celery, apple and thyme to the garlic and onions. Continue to cook until the vegetables are slightly softened but still crunchy, about 5 - 10 minutes. Add the lentils and millet and cook for another minute. Season with salt and pepper. 6. Serve immediately and sprinkle with toasted walnuts.


Salad will keep in refrigerator for up to 4 days.


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