Lentil Salad with Apples

Lentils are a great way to quickly add protein to a meal. They cook in about 20 minutes, much faster than other dried legumes, but still have a great nutrition profile. They help lower cholesterol, balance blood sugar and strengthen the heart. They also contain lots of fiber which promotes digestive health.

The other day I turned some green lentils into this simple salad that I took to work along with some lettuce and an apple for an easy lunchbag meal.

Cooking the lentils with the carrots and apples made them a little sweet, which the lemon balanced out nicely. All together a good winter lunch.

Lentil Salad with Apples

1 1/2 cups green lentils

2 carrots, cut in 1/4 inch dice

2 fuji apples, cored and cut in 1/4 inch dice

zest of 1 lemon

1/4 cup lemon juice

1/3 cup olive oil

1/4 cup balsamic vinegar

1/2 tsp salt

3/4 tsp pepper

Sort the lentils, wash them, and add them to a medium pot with 6 cups of boiling water. Add the carrots and apples and simmer until the lentils are tender, about 20 minutes. Drain and set aside.

In a large bowl, whisk together lemon zest, lemon juice, olive oil, balsamic vinegar, salt and pepper. Add the cooked, drained lentils and stir well. Let cool to room temperature, stirring occasionally.

Serve on a bed of lettuce.