This lentil salad with apple, carrot and red pepper is simple, delicious and easy to make. Tossed in a flavourful apple cider vinaigrette. Naturally vegan and gluten-free.
Course
Salad, Side Dish
Category
vegan
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories374kcal
AutorElle
Ingredients
For the salad:
300gFrench green lentils (Le Puy) (1 1/2 cups)
2garlic cloves
1bay leaf
1large carrot,peeled and diced
1pointed red pepper,diced
1apple (tart-sweet),peeled and diced (e.g. Wellant or Braeburn)
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!
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".
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.