Bright Lentil Salad with Apples, Fennel, and Herbs
- 1 tablespoon cider vinegar
- 1/4 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 medium fennel bulb, finely diced (about 1 cup)
- 1 apple, peeled and finely diced (about 1 cup)
- 8 ounces baby plum tomatoes, finely diced
- 2 (14.5-ounces) cans of Puy lentils, drained and rinsed
- 1 tablespoon fresh thyme
- 2 tablespoons fresh basil
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Apple, peeled and finely diced (about 1 cup) (1)
- Baby plum tomatoes (8 ounces)
- Basil, fresh (2 tablespoons)
- Fennel bulb, finely diced (about 1 cup), medium (1)
- Puy lentils (2 (14.5-ounces) cans)
- Thyme, fresh (1 tablespoon)
- Condiments
- Cider vinegar (1 tablespoon)
- Cooking & Baking
Granulated sugar (1/4 teaspoon)- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Drinks
- Water (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 9, 2012 (6 months ago).
61 people saved this recipe.
