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Autumn Lentil Salad

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Ingredients

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For the salad

  • 1 cup dried Du Puy lentils, rinsed
  • 1 bay leaf
  • 1 apple, sliced thinly
  • 1/2 bulb fennel, sliced thinly
  • 1 carrot, shaved
  • 1/4 flat leaf parsley, chopped
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup crumbled goat cheese

For the vinaigrette

  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • Freshly cracked black pepper (10 turns)

Instructions

  1. Place lentils in a saucepan and cover with the water, good pinch of salt and the bay leaf. Bring to a boil and then reduce to a simmer. Cook the lentils until just tender, about 20 minutes. Drain the lentils in a sieve.
  2. Meanwhile prepare the vinaigrette. In a small bowl or jar, combine all ingredients for the vinaigrette and whisk until emulsified.
  3. In a large bowl, combine the cooked lentils, apple, fennel, carrot and parsley. Add vinaigrette and toss.
  4. Top with the chopped walnuts and crumbled goat cheese and serve.

Notes

  • There are two keys to this recipe. The first is dressing the lentils while they are still warm so they soak-up as much flavour as possible. To achieve this, I prepare all the ingredients while the lentils are simmering so the salad is ready to come together once they’re cooked.
  • The second key is thinly slicing the vegetables. I strongly recommend using a mandolin for the fennel. As for the carrot, a simple vegetable peeler does the trick.

Nutrition

Find it online: https://motivenutrition.com/lentil-salad/