This dish features iron-rich lentils and the sweet bite of Honeycrisp apples. Filling and flavorful, this would be an easy dish to make as a larger batch and portion out for the week, or to bring to a party for even non-vegans to experience how flavorful a vegan diet can be.
Add the lentils to the pot with enough water to cover by 2 inches.
1 cup brown lentils, dried
Bring the water to a boil, then turn down the heat to let simmer for 20 minutes.
Drain the cooked lentils in the strainer before adding to a mixing bowl.
While the lentils simmer, wash and lightly scrub your Honeycrisp apple and red bell pepper.
1 ea large Honeycrisp apple, diced, 1 ea medium red bell pepper, diced
With your paring knife, cut the apple into sections by making a straight cut down on each side of the core. Lay these sections flat and cut into slices before dicing.
Place the diced apple in the mixing bowl.
Using the paring knife again, cut the top off the bell pepper and remove the stem and top ring by twisting and pulling. This should remove the core and seeds. Discard these and if seeds remain in the bell pepper, turn over and tap the bottom.
Slice the bell pepper in half, lay each flat half and cut into strips, length-wise. Lay the strips flat and dice.
Place the diced bell pepper into the mixing bowl with the diced apple.
Chop the cilantro leaves and add them to the diced apple and diced bell pepper.
1 tbsp cilantro, chopped + more for garnish
In the small bowl, add the lemon juice, oil, salt, pepper, & cumin.
2 tbsp olive oil, 3 tbsp juice of 1 lemon, 1 tsp salt, ½ tsp pepper, ½ tsp cumin
Whisk the dressing together with a fork.
Add the drained lentils to the mixing bowl before adding the dressing.
Toss evenly to coat, and add any additional toppings such as toasted walnuts or coconut flakes before serving.
Calories: 235, Fat: 7g, Carbs: 35g, Protein: 8g
Keyword Lazy Vegan Recipes, Lentil Apple Salad, vegan, Vegan recipes