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Lentil, apple and spinach salad with hazelnuts

Lentil, apple and spinach salad with hazelnuts

Total Time
35 min
10 min
25 min
Full of green goodness, this fresh-tasting salad makes an ideal dinner for the warmer months.


Dry green lentils

1 cup(s), (200g)

Vegetable stock cube

1 individual, gluten-free variety (to make 1L (4 cups) vegetable stock)


40 g


1 stick(s), thinly sliced


2 whole, finely chopped

Baby spinach

100 g

Green apple, unpeeled

2 medium, cut into thin wedges

Lemon juice

1 tbs

Olive oil

2 tbs

Red wine vinegar

1 tbs

Whole grain mustard

1 tsp


  1. Place lentils and stock in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 20-25 minutes, until lentils are tender but still with a little bite. Drain.
  2. Meanwhile, toast hazelnuts in a small dry frying pan, stirring over medium heat for 4-5 minutes, until golden and fragrant, taking care not to let them burn. Cool slightly, then coarsely chop. Combine chopped hazelnuts with lentils, celery, eschalots and spinach in a large bowl.
  3. Toss apple with juice in a medium bowl, then add to salad.
  4. To make dressing, whisk all ingredients in a small bowl and season with salt and pepper. To serve, pour dressing over salad and gently toss to coat.


TO REFRIGERATE: Cook lentils and prepare dressing in advance and store in separate containers for up to 2 days. Salad can be made up to 2 hours ahead. Keep covered and top with dressing just before serving.