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Lentil and Apple salad

Submitted by: Anjali Belmann

Prep Time: 1 1/2 hr
Serving Size:
  • 4 C water
  • 1 - 2 T Hojicha Tea leaves
  • 1 clove garlic, peeled
  • 1 T tamarind paste
  • 1 inch slice ginger root
  • 2 T honey
  • 1 C brown lentils
  • Kosher salt to taste
  • 1 Gala Apple
  • 1 T cooking oil or cooking spray
  • 2 C assorted mixed greens
  • Optional
  • ˝ C Crumbled Roquefort Cheese
  • ˝ C Walnuts
  • parsley for garnish
Bring water to boil in medium saucepan. Add tea, allow to medium boil 5 minutes. Add garlic, tamarind, ginger, honey. Allow to boil 3-5 additional minutes. If using tea ball, remove now. Otherwise, strain liquid into bowl, discard tea solids, return liquid to saucepan. Add lentils, return to heat. Let low boil, partially covered 15 min, or until lentils are soft and liquid is absorbed. Refrigerate to cool, 1 hour.

Coat non-stick pan with oil or cooking spray. Core and slice apple, lightly sauté in pan, until barely brown.

Arrange greens in salad bowl, apple slices around edge of bowl. Add lentils in middle. Top with cheese, walnuts and/ or parsley, if desired.

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