Lentil Salad

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.