Black Lentil Salad with Celery, Apple, and Toasted Pecans

This black lentil salad recipe is a nourishing, gut-friendly, and flavorful way to enjoy lentils. Tender Beluga lentils are tossed with crunchy celery, leeks, crisp apple, and toasted pecans, then coated in a tangy Dijon vinaigrette. It’s protein-packed, low-lectin, completely dairy-free, and perfect as a light lunch, a side dish, or part of a bigger spread.

Beluga or Black Lentils, Perfect for Salads

Beluga lentils are pretty special — here’s why they stand out (and why they’re perfect for this recipe):

Beautiful & Hold Their Shape: They’re tiny, shiny, and jet-black, resembling Beluga caviar (hence the name). Unlike many other lentils that get mushy, Beluga lentils stay quite firm after cooking, which makes them perfect for salads. For a low-lectin salad, I recommend pressure-cooking lentils, but no longer than 5-6 minutes; otherwise, they will get mushy (which is fine for stews, but not for a salad).

Nutrient-Dense: They’re rich in plant-based protein, iron, and fiber — making them a powerhouse for satiety and blood-sugar balance.

Quick Cooking: They cook faster than other legumes (especially when pressure-cooked), so you can make a high-protein salad in minutes.

How to Pressure Cook Black Lentils

Black lentils (also called Beluga lentils) are a nutrient-dense legume, packed with fiber, plant-based protein, and minerals. Like other legumes, they also contain compounds called lectins — natural anti-nutrients that can interfere with nutrient absorption and contribute to digestive issues in some people.

The good news is that pressure cooking significantly reduces lectins, making lentils easier to digest and their nutrients more bioavailable.

To pressure cook black lentils:

• Rinse the lentils thoroughly.
• Place them in your pressure cooker with enough water to cover them by about 2.5 cm (1 inch).
• Cook on high pressure for 6 minutes, and allow the pressure to release naturally. For a firmer, more al dente texture, try 5 minutes.
• Drain any excess water and let them cool before using them in your recipe.

As a guide, 1 cup of raw black lentils yields about 3 cups cooked — enough for several salads or meal prep portions.

Here is the full list of ingredients and step-by-step instructions, with pictures. You will find a printable recipe card and nutritional information at the end of this post.

Ingredients

• 100 g (about ½ cup) raw black lentils (Beluga), pressure-cooked and drained
• 50 g (about ½ cup) pecans
• 1 tbsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 3 celery sticks, thinly sliced
• 1 leek, thoroughly washed and dried (use only the white and pale green parts)
• 1 medium apple (or 2 small), diced
• Sea salt and freshly ground black pepper, to taste
• For serving: microgreens, fresh cilantro, or parsley

How to Make Black Lentil Salad

Cook the lentils: Rinse the lentils thoroughly. Pressure cook with enough water to cover (follow your pressure cooker instructions) for 6 minutes. Drain and allow to cool completely.

Toast the pecans: In a dry skillet over medium heat, gently toast the pecans until warm and fragrant, about 3 minutes. Roughly chop and set aside.

Make the dressing: In a small bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, and balsamic vinegar with a pinch of salt and pepper until emulsified.

Prepare the vegetables: Slice the leek lengthwise, then finely slice into half-moons (white and pale green parts only). Thinly slice the celery at an angle. Dice the apple into small cubes.

Assemble the salad: Add the cooled lentils to a large mixing bowl. Top with celery, leek, apple, and chopped pecans. Drizzle with the dressing and toss until everything is well coated. Season with additional salt and pepper, to taste.

Serve: Transfer to a serving dish and garnish with microgreens or fresh herbs. Serve immediately as a light meal or a side dish.

I hope you enjoy this black lentil salad as much as we do!

More Gut-Healthy and Low-Lectin Lentil Recipes

If you love lentils, try my three favorite ways to cook lentils:

• Gut Healthy Red Lentil Soup
• Creamy Lentil Soup with Vegetables
• Low-Lectin Kitchari Recipe

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