Apple Dressed Lentils w/ New Potatoes & Crunchy Salad

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I know what this looks like, another salad recipe right. And yes it is something like that but, also something a little more. This is a delicious veggie dish that can be served a number of ways. Try serving tossed together either as a warm or chilled potato salad. Or serve layered on individual plates for a complete and tasty meal.

The lentils are gently simmered with fresh apple juice, dried cranberries and basil for a subtle sweet/savoury kick. Accompanied with steamed new potatoes and the crisp crunch of snowpeas, celery and radish; it’s a potato salad recipe with a little twist.

I love the colour and flavour combo here and it may seem a little early but I see this dish as a perfect addition to a veggie Christmas menu or simply when entertaining. Full of delicious and healthy ingredients this beautiful vegetarian recipe is sure to please :)

Preparation time 35mins
Serves 4 as a main ~ 4-6 as a side

• 560g (1lb) new potatoes, scrubbed & larger ones halved
• 2 tbs olive oil
• 1 garlic clove, minced
• 1 cup of brown lentils (cooked or tinned)
• 1 cup fresh apple juice
• ¼ cup unsweetened dried cranberries
• ½ cup torn fresh basil leaves
• 150g (5oz) snowpeas
• 2 celery stalks
• 3 radishes

Steam the potatoes for about 5-8 minutes until just tender. If serving warm keep the potatoes warm until ready to assemble otherwise allow to cool.

Meanwhile slice the celery and snowpeas into super thin batons and slice the radish into thin rounds. Toss and set aside.

Heat the olive oil over a medium heat in a deep frying pan. Add the garlic and cook for 1 minute, add the lentils and toss in the garlic and oil for a further few minutes.

Add the apple juice and dried cranberries and bring to a gentle simmer. Allow to reduce by about half simmering over a gentle heat and stirring occasionally. Once reduced remove from the heat and stir through the torn basil leaves.

If serving warm as a main meal arrange the crunchy salad greens on individual plates, top with a few potatoes and drizzle over the lentil dressing.

Alternatively serve as a warm or chilled potato salad. Arrange the tossed crunchy greens on a large serving dish, top with potatoes and spoon over lentil mixture.

A delicious combination of flavours and textures creating a super yummy veggie meal for everyone to enjoy!!

{ this recipe was inspired by Donna Hay’s Mint and Apple Lamb with Crunchy Salad found in the Seasons cookbook }

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Tagged as: Australian, Healthy, Lentils, Light Meal, Lunch Box, Party Food, Potato, Rustic, Salads, Side Dish, Simple, Summer, Vegan