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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.
Print Recipe
Prep Time 12 minutes
Cook Time 8 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 340 g cooked green or brown lentils drained
  • 120 g carrot coarsely grated
  • 110 g tart apple cored and diced
  • 25 g sliced almonds
  • 14 g olive oil divided
  • 22 g lemon juice
  • 10 g Dijon mustard
  • 1 g fine salt

Method
 

  1. Toast the almonds in a dry skillet for 2–3 minutes. Tip them onto a plate as they turn golden.
  2. 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.
  3. Whisk the remaining oil with lemon juice and Dijon. Toss the warm lentils with the dressing off the heat.
  4. 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.