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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Lentils are an excellent source of fiber, folate, and phosphorus and a good source of iron. Ingredients:
2 -2 1/2 cups cubed cooked chicken |
3/4 cup dried lentils |
1 large tart apple (granny smith) |
1/2 lemon, juice of |
1/4 cup minced red onion |
1/2 cup chopped walnuts, toasted |
red leaf lettuce, leaves |
1/2 lemon, juice of |
1/4 teaspoon ground turmeric |
1/2 teaspoon curry powder |
1/4 teaspoon ground cinnamon |
salt |
fresh ground black pepper |
2/3 cup grapeseed oil |
Directions:
1. Add lentils to a medium saucepan; add 2 cups cold water.
2. Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes (taste for doneness).
3. When done, drain and set aside.
4. To make the dressing: add lemon juice to a small bowl.
5. Whisk in the turmeric, curry powder, and cinnamon.
6. Add in salt and pepper to taste; whisk until all seasonings have dissolved.
7. Slowly add in the oil, whisk as you pour, until an emulsion forms.
8. Core and coarsely chop the apple; toss with lemon juice.
9. In a large mixing bowl, mix together the chicken, warm lentils, apple, onion, and walnuts.
10. Pour the dressing over the mixture; toss gently to coat.
11. Cover with saran wrap and refrigerate for up to 2 hours or serve immediately.
12. Serve salad on red leaf lettuce leaves.
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