Warm lentils absorb a lemon and mustard dressing while finely diced apple lends a clean crunch. Grated carrot softens slightly in the skillet but still has texture.
Before you start
Use firm cooked green or brown lentils weighed after draining. Choose a tart apple and dice it just before mixing.
Warm Apple and Carrot Lentil Salad with Almonds
Warm lentils absorb a lemon and mustard dressing while finely diced apple lends a clean crunch. Grated carrot softens slightly in the skillet but still has texture.
Ingredients
Method
- Toast the almonds in a dry skillet for 2–3 minutes. Tip them onto a plate as they turn golden.
- Heat half the oil in the skillet and cook the carrots for 2 minutes. Stir in the lentils and salt, then heat through for 2–3 minutes.
- Whisk the remaining oil with lemon juice and Dijon. Toss the warm lentils with the dressing off the heat.
- Fold in the apple and divide between bowls. Scatter the almonds over the salad just before serving.
Notes
For make-ahead portions, refrigerate the dressed lentils separately from the apple and almonds, then add those just before eating.
Nutrition estimate per serving
| Energy | 390 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrate | 51 g |
| Fat | 14 g |
| Fiber | 18 g |
Calculated from the listed ingredient weights using generic food composition values. Brands, draining and cooking losses can change the values. USDA FoodData Central
Explore more meals in the SkilletGlow recipe index.
Leave a Reply