- 1 cup brown lentils, picked over
- 2 apples, cored and chopped
- 1 carrot, cubed
- 1/2 bunch chives, chopped
- 1 tablespoon chopped fresh parsley, or more to taste
- 5 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard, or to taste
- salt and ground black pepper to taste
- Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
- Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.
09/24/2019
recipepes.com
vegan lentil salad with apples and carrot, recipe
PT15M
PT1H
5
455 calories
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