Lentil and Apple Salad with Tangy Cumin Dressing
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 23mins
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- Serves
- 4
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- Calories
- 776
These gently spiced lentils are full of flavour. Served over leaves, this makes a tasty lunchtime salad or side dish. Apple and beetroot add sweetness and crunch, while the zingy yogurt dressing adds freshness. Any leftover dressing would be delicious with lamb.
recipe updated Jul 1, 2020
Ingredients
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- Red onion
- 2
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- Garlic clove
- 2
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- Puy lentils
- 500 g
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- Mint leaves
- 15 g
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- Fresh beet
- 1
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- Granny smith apple
- 1
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- Olive oil
- 4 tablespoons
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- Cumin seeds
- 2 teaspoons
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- Salt & pepper
- as needed
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- Greek yogurt
- 300 ml
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- Lemon juice
- 2 tablespoons
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- Ground cumin
- ½ teaspoon
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- Arugula
- 125 g
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- Lemon juice
- as needed
Tools
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Wooden spoon
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Stove
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Serving plate
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Frying pan
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Small bowl
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Large mixing bowl
Step preview
- Add olive oil to a clean frying pan
- Heat - medium heat
- Add red onion to the frying pan
- Fry until golden brown - approx 8 min
- Add garlic clove and cumin seeds to the onion mixture
- Cook - approx 5 min
- Add puy lentils to a clean large mixing bowl
- Transfer onion mixture to large mixing bowl
- Add salt & pepper to the large mixing bowl
- Set aside and let cool
- Add greek yogurt, lemon juice, ground cumin and mint leaves to a clean small bowl
- Mix together
- Add arugula to a clean serving plate
- Transfer content of large mixing bowl to serving plate
- Add fresh beet and granny smith apple to the serving plate
- Spoon dressing into serving plate
- Add lemon juice to the serving plate
- Serve