This nourishing lentil salad combines the flavors and textures of hazelnuts, beets, tart pomegranate, and fresh mint in a meal that won't leave you wanting. The ginger and apple cider vinegar dressing compliments the earthy and savory flavors. Make a big batch of this one night to save yourself some time on lunch prep!

Warm Lentils With Beets and Hazelnuts [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




For the Salad:

  • 1 cup organic Puy lentils
  • 2 cups grated beets, cooked or raw
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/2 cup pomegranate seeds
  • 2 cups mint, finely chopped

For the Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons organic apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 knob ginger, finely chopped or grated
  • 1 teaspoon maple syrup


  1. Add your lentils to a saucepan and cover with water; bring to a boil, turn down the heat and simmer for approximately 20 minutes until tender. Take off the heat and pour it into a bowl.
  2. Add in the beetroot, hazelnuts, pomegranate, and mint.
  3. Mix the dressing ingredients in a jar and shake to combine, then pour over the lentils. Stir everything well to combine.
  4. Enjoy!


This site uses Akismet to reduce spam. Learn how your comment data is processed.