Ingredients
For the salad:
- 1 2/3 cups uncooked beluga lentils, rinsed (375 g)
- 2 granny smith apples, seeded and chopped
- 4 celery stalks, chopped
- 1 generous handful flat-leaf parsley leaves, chopped
- 1/2 cup coarsely chopped walnuts, toasted (50 g)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.
- TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
- In a small bowl, add the oil, lemon juice, mustard, honey, garlic, salt and pepper; whisk together until well combined. Pour dressing over lentil mixture; toss to coat. Taste, and add more salt and pepper, if desired.
- This apple celery lentil salad can be prepared ahead of time. Just add the walnuts shortly before serving so that remain crunchy. Enjoy!
Nutrition
Notes
If you are a blue cheese fan, go ahead and sprinkle some on top. Also yummy!