Ingredients
| 1 cup | Lentils, I use montebello lentils from sabato, can be substituted with lentils du puy or brown lentils |
| 2 | Red apples (Main) |
| 1 | Lemon |
| 1 | Rocket leaves |
| 1 | Mint leaves |
| ½ cup | Toasted almonds |
| 1 | Mint leaves |
Ingredients
| 1 Tbsp | Olive oil |
| ¼ cup | Sour cream |
| 1 clove | Garlic, minced |
| 1 Tbsp | Honey, gar, mix of honey and apple cider vinegar |
| 1 tsp | Dijon mustard |
| 1 tsp | Dijon mustard |
| 1 tsp | Dijon mustard |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Cook the lentils in boiling water until tender. Drain and cool.
- Slice the apples and toss in a little lemon juice to stop them going brown.
- Combine the lentils and the dressing, then arrange with the apple slices, rocket leaves, mint and almonds.
- To make the dressing, whisk all the ingredients together.