Curried Apple Lentil Salad
Things To Prep Ahead of Time
*Soak 1 cup of green lentils in hot water for 1 minutes. Green lentils hold their form a bit better than other kinds of lentils.
*Core and dice 2 medium apples of your choice. Soak them in 1/4 cup of raw apple cider vinegar to prevent browning...and for flavor :)
*Peel and dice one large Idaho potato. Cook until just tender. Drain and cool.
*Heat 1/4 cup of extra-virgin olive oil in a large saucepan. Add 1 teaspoon of sea salt and 2 tablespoons of curry powder and heat until bubbly.
*Drain the soaked lentils and add them to your saucepan and fry briefly.
*Pour 1 cup of water into the pan. Bring the water to a boil...and then lower to simmer for about 20 minutes. If the lentils are not tender when the liquid is absorbed, add more water. Transfer the lentils to a heatproof dish and allow them to cool.
Assembling The Salad
*Add your diced apples to the cooled lentils. I added in about half of the vinegar as well. The flavor was just right. I think that adding in all of the vinegar would have been too powerful.
*Add in the diced potatoes.
*Season with a bit of sea salt, freeze-dried parsley, and freeze-dried chives.
This recipe serves 6-8 people.
Source: Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert