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Lentil Salad with Apples
Guiding Stars
Servings:
4 (315 g) as an appetizerPrep Time:
0 minutesCook Time:
0 minutes
Ingredients
This make-ahead salad is better if allowed to marinate for a bit so that all the flavors develop. It's worth the wait. If you can't find canned Puy lentils (), don't be afraid to buy them dry and cook them yourself. The extra twenty minutes are worth the wait in order to get the best texture. If you like a more robust flavor in your dressing, don't be afraid to double-down on the vinegar. A little extra balsamic or sherry vinegar are fantastic with the apples in this dish.
1 T. cider vinegar
1/4 t. granulated sugar
1/8 t. kosher salt
1/8 t. freshly ground black pepper
2 T. olive oil
1 T. water
1 fennel bulb, finely diced
1 tart apple, peeled and finely diced
8 oz. plum tomatoes, finely diced
2 (14.5-ounces) cans of low-sodium Puy lentils, drained and rinsed
1 T. fresh thyme
2 T. fresh basil
Directions
1. In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves.2. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen.3. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes.4. Add the lentils and fresh herbs and allow to sit another 15 minutes. Serve.
Nutrition
| Nutritional Facts | |
| Servings | 4 (315 g) |
| Base Nutrients | |
| Calories | 569 kcal (28%) |
| Calories from Fat | 77 kcal (0%) |
| Total Fat | 9 g (13%) |
| Saturated Fat | 1 g (6%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 115 mg (5%) |
| Total Carbohydrates | 96 g (32%) |
| Dietary Fiber | 18 g (70%) |
| Protein | 33 g (55%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 24 mg (27%) |
| Minerals | |
| Calcium | 88 mg (7%) |
| Iron | 9 mg (51%) |
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