Adapted from Eating Well Magazine's Apple & Ginger Salad, May/June 2015.

INGREDIENTS

• 2 cups lentils (French green lentils work especially well: see Tip)
• 1/2 cup extra-virgin olive oil
• 1/2 cup lime juice
• 2 teaspoons grated fresh ginger
• 2 teaspoons honey
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground pepper
• 1-2 Granny Smith apples, mostly finely diced, with some larger dice thrown in
• 1/2 cup chopped fresh mint (original recipe calls for cilantro, but I don't hold with that)
• 1/2 cup toasted unsalted sunflower seeds (Mom used walnuts instead, to good effect)

PREPARATION

1. 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.
2. 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.
3. Just before serving, stir in apple, mint and sunflower seeds. Serve at room temperature or cold.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.
• French green lentils (as compared to brown) hold their shape better when cooked. 

Makes: 10 servings

Serving Size: 3/4 cup

Active Time: 40 minutes

Total Time: 2 hours 40 minutes