This is one of my favorite lentil salads. It’s another recipe from Padma that I’ve adjusted to my needs. I like a little less lentils to my vegetable, fruit ratio than she prefers. I also like a bit more acid and a little less heat. You can adjust as you see fit, but the combination of flavors really hits the spot. Plus it makes lunches easier through out the week because it makes a ton.
Let me know if you make it and what you think.
adapted from Tangy Tart Hot & Sweet
2 cups of beluga black lentils or French puy lentils
2 tart apples, cored and diced (fuji, granny smith, honey crisp or any combination you wish)
1 yellow, orange or red bell pepper, diced
1 large jalapeño, diced
1/8 cup of olive oil
1 T balsamic vinegar
the juice of 2 ripe lemons
1 teaspoon of salt ( I like a bit more, but I start with this)
1 cup of loosely packed, chopped flat-leaf parsley
1 T sesame oil
1 ½ T of minced or grated ginger
¼ cup shredded unsweetened coconut
➀ Wash the lentils (you can soak them, but you don’t need to); drain.
➁ In a deep pot, add 6 cups of water to the lentils, bring to a boil, cover and cook on low heat for 15-20 minutes. Rinse the lentils with cold water and drain. Make sure the lentils are cooked but firm, not mushy.
➂ In a large bowl, mix together the lentils, apples, bell pepper, jalapeño, olive oil, vinegar, lemon juice, salt, and parsley, stir and set aside in fridge for at least an hour.
➃ Just before serving, heat the sesame oil on medium-high heat. When hot roast the ginger and coconut until golden and toasty. Sprinkle this garnish over the lentils and serve immediately.