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Lentil and Apple Salad with Maple Vinaigrette

Instructions

  • 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.

  • WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.

  • ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.

Yields:
Yields: 8
Prep Time:
Prep Time: 40 min
Cook Time:
Cook Time: 15 Min

Ingredients

  • 3 cups Water
  • 1 cup <strong>truRoots®</strong> Organic Sprouted Lentil Blend
  • 1/4 cup pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 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 diced apple
  • 1 diced fennel bulb
  • 1/2 sliced celery
  • 1/2 cup coarsely chopped celery leaves
  • 1/4 cup finely chopped red onion

Instructions

  • 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.

  • WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.

  • ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.