Hearty lentils meet the vibrant flavors of leafy greens and the sweet crunch of apples in this lunch recipe. This nutrient-rich dish not only satisfies your palate with its diverse textures, it’s also a great option for a diabetes-friendly eating plan.
15 minprep time
20 mincook time
4porciones
1 cup
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Instrucciones paso a paso:
In a medium saucepan, combine dry lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until lentils are tender. Drain any excess liquid.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic to the skillet and sauté for an additional 1–2 minutes until fragrant.
Stir in the chopped mixed greens and cook until wilted.
Add cooked lentils to the skillet, stirring to combine with the greens.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
Pour the dressing over the lentil and greens mixture. Stir to coat evenly.
Gently fold in the thinly sliced apples. Sprinkle chopped walnuts over the top and finish with the avocado.
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