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Step 1
Rinse and drain the lentils thoroughly using a fine mesh sieve. Lentils do not require prior soaking.
Step 2
Add them to a saucepan with 3 cups (720 ml) of water or vegetable broth and the diced carrots. Bring to a boil, then reduce to a simmer for 20–25 minutes until tender but still firm. Drain well and spread out on a wide bowl or pan to cool.
Step 3
While lentils are cooking, dice the cucumber, avocado and apple into bite-size pieces, and roughly chop the almonds if needed.
Step 4
In a small bowl or jar, whisk together olive oil, lemon juice, salt, pepper, and garlic powder until combined. Taste and adjust seasoning or add mustard if desired.
Step 5
Once the lentils have cooled slightly, add them to a large mixing bowl with the chopped vegetables, avocado, apple, seeds, nuts, and cheese. Pour the dressing over and toss thoroughly until all ingredients are combined.
Step 6
Taste and adjust with salt, black pepper or lemon juice if necessary.
Step 7
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Refrigerate leftovers in an airtight container for up to 5 days.