Sprouted Lentil and Apple Salad with Maple Balsamic Vinaigrette

recipe
  • Yields
    8 (1/2 cup) servings
  • Prep Time
    40 MIN
  • Cook Time
    15 MIN

Ingredients

  • 3 cups water
  • 1 cup truRoots® Accents® Organic Sprouted Lentil Trio
  • 1/4 cup pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup diced apple
  • 1 cup diced fennel bulb
  • 1/2 cup sliced celery
  • 1/2 cup coarsely chopped celery leaves
  • 1/4 cup finely chopped red onion

Instructions

  1. BRING water to a boil in medium saucepan, over high heat. Add lentils. Reduce heat to low. Cook 4 minutes. Remove from heat. Cover and let stand 2 minutes. Drain. Cool completely.
  2. WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.
  3. ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.