- Prep Time: 10 mins
- bake Time: 25 mins
- Total Time: 35 mins
Ingredients
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2 cups green lentils (cooked in 4 cups water)
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1 cup walnuts, chopped
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1 cup dried apricots, chopped
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1 bunch flat leaf Italian parsley, chopped
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1 medium red onion, chopped
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1/3 cup olive oil
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1/3 cup apple cider vinegar
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2 tbsp Anthony’s Organic Coconut Sugar
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1 tbsp Dijon mustard
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2 tsp salt
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1 tsp Anthony’s Organic Cumin Seed Powder
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1/2 tsp Anthony’s Organic Turmeric Powder
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1/2 tsp Anthony’s Organic Coriander Seeds (ground)
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1/4 tsp cayenne pepper
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1/4 tsp Anthony’s Ceylon Cinnamon Powder
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Freshly ground black pepper, to taste
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Instructions:
- Cook the lentils in 4 cups of water. Add salt to taste at the end.
- Chop the salad ingredients (walnuts, dried apricots, parsley and red onion).
- Toast the walnuts on a pan over medium-low heat until golden and fragrant.
- In a medium bowl, whisk together the ingredients for the salad dressing.
- When the lentils are cooked, allow them to cool and then add them to a large bowl along with the other salad ingredients. Toss with the dressing and enjoy.
