I found this recipe on eatingwell.com when I was looking for healthy vegetarian options for soon-to-arrive guests. It met the requirements: Protein, check. Interesting flavor profile, check. Served cold, check (forecasts of 90-degree days).
Everyone seemed to like it, but I would make a number of changes the next time. The concoction was so soupy that I had to add ready-cooked lentils to make up for it. The flavor was too subtle, even though I tried to compensate for the extra lentils. I used an additional apple, but you could make do with one large one. My recommended changes are incorporated in the recipe.
The lovely, blue-edged napkin was a gift from guest Amy. It was her mother’s, and I feel so honored.
Apple and Ginger Lentil Salad
2 cups French green lentils*
1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 heaping tbsp. grated fresh ginger
1 tbsp. honey
1 1/4 tsp. salt
¼ tsp. ground pepper (I used white)
2 apples, diced
½ cup chopped fresh cilantro (I used parsley)
½ cup or more toasted sunflower seeds
Place lentils in a large saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat. Reduce heat and simmer until the lentils are just tender, 22 to 25 minutes. Add more liquid if necessary. When tender, drain if any liquid remains.
Meanwhile, whisk oil, lime juice, ginger, honey, salt and pepper in a large bowl. Add the hot lentils and stir until well coated. If mixture seems too dry, add lime juice, a tablespoon at a time. Taste and adjust seasonings. Refrigerate until cold, about 2 hours or up to 1 day.
Just before serving, stir in apple, cilantro and sunflower seeds (If you think there will be leftovers, add seeds to individual servings so the seeds don’t get soggy). Serve at room temperature or cold.
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.
*French green lentils hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
I love you😘😍😘😍