Ingredients
For the salad:
- 300 g French green lentils (Le Puy) (1 1/2 cups)
- 2 garlic cloves
- 1 bay leaf
- 1 large carrot, peeled and diced
- 1 pointed red pepper, diced
- 1 apple (tart-sweet), peeled and diced (e.g. Wellant or Braeburn)
- 1 small bunch flat-leaf parsley, chopped
For the dressing:
- 1 teaspoon whole cumin seeds
- 5 tablespoons apple cider vinegar (unfiltered) (75 ml)
- 1 tablespoon extra-olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 small shallots, finely chopped
- Sea salt, to taste
Instructions
- In a medium saucepan, add the lentils, garlic cloves and bay leaf. Cover with water and bring to a boil over high-heat. Reduce the heat to medium and simmer for 15-20 minutes, until al dente. Use a colander to drain the lentils. Discard the bay leaf and garlic. Rinse with cold water and drain well. Transfer to a large bowl.
- Meanwhile, in a small skillet, toast the cumin seeds over medium heat until fragrant, about 2-3 minutes, stirring frequently.
- In small bowl, whisk together the dressing ingredients (toasted cumin, vinegar, oil, mustard, maple syrup, shallots, salt) until well-combined.
- Add the carrots, red pepper and apple to the bowl with the lentils. Pour over the dressing and toss well to combine. Add the parsley and toss again to incorporate.
- Serve and enjoy!
Nutrition
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Salad dressing inspired by Desiree Nielsen's marinated lentil salad in her book "good for your gut".