Lentil Power Salad (Vegan)

Written By Philippa Bebbington, MS, RD

8-Week Summer Salad Series
Week 5 | Lentil Power Salad (Vegan)

A hearty, plant-based bowl packed with protein, crunch, and anti-inflammatory ingredients.

PROTEIN
2 cups cooked French green lentils

BASE
5 cups baby spinach
½ cup chopped celery
¼ cup diced red onion
½ cup shredded carrots

ADD-INS
¼ cup chopped walnuts
¼ cup chopped parsley

DRESSING
2 tbsp Dijon mustard
3 tbsp apple cider vinegar
3 tbsp olive oil
1 garlic clove, minced

DIRECTIONS

  1. Cook the Lentils: Prepare French green lentils until tender but firm. Drain and let cool.

  2. Build the Base: In a large bowl, layer spinach, celery, red onion, and carrots.

  3. Add the Goods: Stir in lentils, chopped walnuts, and parsley for protein and texture.

  4. Make the Dressing: Whisk together Dijon mustard, apple cider vinegar, olive oil, and garlic until well combined.

  5. Assemble & Serve: Toss everything together with the dressing. Serve chilled or at room temperature.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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