Apple salad with lentils and mint
Photo by Babiche Martens
|1 cup||Lentils, I use montebello lentils from sabato, can be substituted with lentils du puy or brown lentils|
|½ cup||Toasted almonds|
- Cook the lentils in boiling water until tender. Drain and cool.
- Slice the apples and toss in a little lemon juice to stop them going brown.
- Combine the lentils and the dressing, then arrange with the apple slices, rocket leaves, mint and almonds.
- To make the dressing, whisk all the ingredients together.