40 min.
Lentil salad with Pinova apples
For your vegetarian lunch box
This recipe is easy to prepare, light, tasty and perfect to accompany your lunch break away from home or for a picnic. You only need a few simple ingredients for this complete and balanced tasty meal: lentils, carrot, onion, walnuts and Pinova apples, of course.
35 min.
Ingredients
for 4-6 persons
for the salad
300 g cold cooked lentils
1 carrot
1 small red onion
1 Pinova apple
80 g walnut kernels
Parsley
for the dressing
5 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tsp. mustard
1 tsp. honey
Salt
Pepper
to serve
1 Pinova apple
for the salad
300 g cold cooked lentils
1 carrot
1 small red onion
1 Pinova apple
80 g walnut kernels
Parsley
for the dressing
5 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tsp. mustard
1 tsp. honey
Salt
Pepper
to serve
1 Pinova apple
Preparation
You can use both canned lentils and dried lentils for your lentil salad with Pinova apples. Canned lentils are already cooked and just have to be drained, whereas dried lentils have to be cooked in water. Cook 100 g of dried lentils in 300 ml of water for approx. 40 minutes, depending on the type of lentils. You can add a bay leaf for more taste, but you should only salt towards the end of cooking. Allow the cooked lentils to cool before preparing the salad.
Wash and coarsely (or finely if you prefer) grate carrot. Peel the onion and chop finely. Wash the Pinova apple and cut into cubes. Halve the walnut kernels. Put the cold cooked lentils in a bowl together with grated carrot, chopped onion, apple cubes and walnuts and mix.
For the dressing pour extra virgin olive oil and lemon juice into a jar or glass and add mustard and honey. Salt and pepper to taste. Close with the lid and shake to mix all the ingredients. Alternatively, you can simply stir with a spoon. Add the dressing to the lentil salad with Pinova apples and mix. Allow to flavor for 5-10 minutes and serve.
Tip
If you want, you can also add diced celery to the salad or replace the lemon juice in the dressing with white vinegar.
Tip
If you want, you can also add diced celery to the salad or replace the lemon juice in the dressing with white vinegar.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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