Lentil salad with roasted apple wedges

Name: Lentil salad with roasted apple wedges
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Puy lenses; 150 g Carrots; 150 g Parsley root; 7-10 Tbsp Salt; 3 Apples (e.g. Elstar); 1 TABLESPOON Butter; 1/2 bunch Parsley; 4 TABLESPOONS Cider vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Pepper; 4 TABLESPOONS Hazelnut oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Puy lenses
150 g Carrots
150 g Parsley root
7-10 Tbsp Salt
3 Apples (e.g. Elstar)
1 TABLESPOON Butter
1/2 bunch Parsley
4 TABLESPOONS Cider vinegar
1 TABLESPOON Honey
7-10 Tbsp Pepper
4 TABLESPOONS Hazelnut oil

Directions

1
Rinse lentils cold and cook in boiling water for 15-20 minutes. Drain and rinse with cold water. Peel carrots and cut into small cubes. Clean, peel and chop the parsley root. Cook carrots and parsley root in boiling salted water for about 5 minutes.
2
Wash and quarter apples, remove core and cut quarters into slices. Heat butter in a pan and fry apples in it. Wash parsley, shake dry, pluck leaves from stems and cut into fine strips.
3
Mix vinegar, honey, salt and pepper. Fold in the oil in portions. Mix lentils, carrots, parsley root and apples. Mix dressing and parsley carefully with the salad and arrange on plates.
4
Wafer-thin beef ham tastes good with it.