Lentil Salad with Apples - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This make-ahead salad is better if allowed to marinate for a bit so that all the flavors develop.  It’s worth the wait. If you can’t find canned Puy lentils (more info on types of lentils here), don’t be afraid to buy them dry and cook them yourself. The extra twenty minutes are worth the wait in order to get the best texture. If you like a more robust flavor in your dressing, don’t be afraid to double-down on the vinegar. A little extra balsamic or sherry vinegar are fantastic with the apples in this dish.


  • 1 Tbsp. cider vinegar
  • ¼ tsp. granulated sugar
  • ⅛ tsp. salt
  • ⅛ tsp. freshly ground black pepper
  • 2 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 fennel bulb, finely diced
  • 1 tart apple, peeled and finely diced
  • 8 oz. plum tomatoes, finely diced
  • 2 (14½ oz.) cans of low-sodium Puy lentils, drained and rinsed
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. fresh basil


1. In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves.

2. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen.

3. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes.

4. Add the lentils and fresh herbs and allow to sit another 15 minutes. Serve.

Nutritional analysis per serving: Calories 230; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 320mg (14% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 18g (64% DV); Total Sugars 13g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 4% DV; Iron 30% DV; Potassium 10% DV; Vitamin K 45% DV; Vitamin C 25% DV; Molybdenum 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lentil-salad-with-apples/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796