Apple and Herb Red Lentil Salad
• 1 cup Anthony’s Goods Split Red Lentils • 2 cups water • 1 shallot, thinly sliced • 1 tbsp olive oil • 1 garlic clove, minced • ½ tsp Anthony’s Goods Fennel Seeds, ground • ½ tsp Anthony’s Goods Coriander seeds, ground • 1 tbsp lemon juice • ½ tbsp balsamic vinegar • 1 medium apple, cut into four and thinly sliced • 1 small carrot, grated • Salt and pepper, to taste • ⅓ cup crushed walnuts, for topping • Anthony’s Goods Non-Fortified Nutritional Yeast, for topping
Ready for a flavor adventure? This salad features sweet apple, crunchy walnuts, “cheesy” nutritional yeast, herbal undertones and a balsamic shallot dressing. 1. Rinse the lentils and add them to a medium pot with the water and bring to a boil. Lower to a simmer and cook for 5-10 minutes, until the lentils are tender. Remove the pot from the heat and set it aside. 2. In the meantime, heat the olive oil in a medium skillet and sauté the sliced shallot. Add the minced garlic and ground fennel and coriander seeds, and sauté for 30 seconds more, until fragrant. Remove the skillet from the heat and mix in the lemon juice and balsamic vinegar. Set aside to cool. This will be your dressing. 3. When everything has cooled, drain the lentils and add them to a large bowl. Pour in the shallot mixture and add the apples and grated carrots. Mix everything together and add salt and pepper to taste. 4. Top with walnuts and nutritional yeast before serving.