Lentils and Greens with Apples
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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green or brown lentils (rinsed and drained)
- 1 cup
- 237 g
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low sodium vegetable broth
- 3 cup
- 710 g
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-
olive oil
- 2 tbsp
- 30 g
-
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garlic (minced)
- 2 clove
- 2 clove
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mixed greens (chopped)
- 4 cup
- 946 g
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apple (cored and thinly sliced)
- 1 med
- 1 med
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Apple Cider Vinegar
- 1/4 cup
- 59 g
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Dijon Mustard
- 1 tsp
- 5 g
-
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maple syrup
- 1 tsp
- 5 g
-
-
Kosher Salt
- 1/4 tsp
- 1 g
-
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black pepper
- 1/4 tsp
- 1 g
-
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walnuts (chopped)
- 1/4 cup
- 59 g
-
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avocado (diced)
- 1/2 med
- 1/2 med
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Directions
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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.
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In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
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Add minced garlic to the skillet and sauté for an additional 1–2 minutes until fragrant.
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Stir in the chopped mixed greens and cook until wilted.
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Add cooked lentils to the skillet, stirring to combine with the greens.
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In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
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Pour the dressing over the lentil and greens mixture. Stir to coat evenly.
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Gently fold in the thinly sliced apples. Sprinkle chopped walnuts over the top and finish with the avocado.