Lentil, apple & spinach salad
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This fresh-tasting salad makes a perfect dinner in the warmer months.
Ingredients
Celery, Raw
1 stick(s)
Shallots
2 medium
Hazelnuts
40 g
Spinach
100 g
Apple
2 medium
Lemon Juice, Fresh
10 ml
Olive Oil
2 tablespoon(s)
Red wine vinegar
1 tablespoon(s)
Wholegrain Mustard
1 teaspoon(s), level
Green or Brown Lentils, dry
200 g
Vegetable stock cube
1 cube(s)
Instructions
1
Put the lentils in a saucepan and cover with the stock. Bring to the boil then simmer for 20-25 minutes, until tender but still with a little bite. Drain the lentils, then transfer to a large bowl
2
Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat for 4-5 minutes until they are golden and fragrant, taking care not to let them burn. Roughly chop them (reserving a few whole ones to garnish), then mix them into the lentils, along with the celery, shallots and spinach.
3
Slice the apples into wedges and remove the core. Toss with the lemon juice to prevent them turning brown. Add to the salad.
4
Whisk together the dressing ingredients in a small bowl and season well. Pour over the salad and toss gently, then serve with the reserved hazelnuts sprinkled on top.
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