A quick, easy and healthy late summer apple celery lentil salad with beluga lentils, granny smith apples and toasted walnuts. Makes for a light and tasty dinner and great leftovers that's perfectly suitable for any following a vegan or gluten-free diet!
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!
If you are a blue cheese fan, go ahead and sprinkle some on top. Also yummy!