Puy Lentil Salad with Apple, Carrot and Walnuts

A fresh lentil salad with crisp apple and carrot, seasoned with a mustard-honey dressing. It tastes good cold and stays nice in a lunchbox if the walnuts are packed separately.

By yumbelo · 2 servings · 28 minutes

Ingredients

• 150 g Puy lentils
• 2 pc Carrots
• 1 pc Apple
• 2 pc Spring onions
• 40 g Walnut kernels
• 1 bunch Parsley
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey
• Salt
• Black pepper

Method

1. Bring the Puy lentils to a boil with 500 ml water and a pinch of salt, then cook for about 20 minutes until al dente. Drain and let them drain well.
2. Peel the carrots and cut them into fine sticks. Wash the apple, core it and cut it into small cubes. Slice the spring onions into fine rings and finely chop the parsley.
3. Toast the walnut kernels briefly in a dry pan until fragrant, then roughly chop them.
4. For the dressing, whisk together olive oil, apple cider vinegar, mustard and honey in a small bowl and season with salt and pepper.
5. Toss the still warm lentils with the carrots, apple, spring onions and parsley in a bowl. Fold in the dressing and let the salad cool. Sprinkle the walnuts over just before eating.