Crunchy apples are chopped finely to match the size of tiny lentils and toasted sunflower seeds in this healthy lentil salad recipe. Enjoy any leftovers in a whole-wheat pita with some crumbled goat cheese for a quick, healthy vegetarian lunch.
Place lentils in a large saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat. Reduce heat and simmer until the lentils are just tender, 22 to 25 minutes. Drain well.
Meanwhile, whisk oil, lime juice, ginger, honey, salt and pepper in a large bowl. Add the hot lentils and stir until well coated. Refrigerate until cold, about 2 hours or up to 1 day.
Just before serving, stir in apple, cilantro and sunflower seeds. Serve at room temperature or cold.
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.
We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
1 starch, 1 lean meat, 3 fat