Lentil salad with roasted apples

Name: Lentil salad with roasted apples
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g green puylinsense; 2 large carrots; 2 parsley roots or; 1⁄2 Celeriac; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Cider vinegar; 1 TABLESPOON liquid honey; 1 TABLESPOON Oil; 1⁄2 Federation flat leaf parsley; 3 Apples (e.g. Elstar); 1 TABLESPOON Butter

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g green puylinsense
2 large carrots
2 parsley roots or
1⁄2 Celeriac
7-10 Tbsp salt, pepper
4 TABLESPOONS Cider vinegar
1 TABLESPOON liquid honey
1 TABLESPOON Oil
1⁄2 Federation flat leaf parsley
3 Apples (e.g. Elstar)
1 TABLESPOON Butter

Directions

1
Rinse the lentils cold, then cook in boiling water for about 20 minutes. Peel and wash carrots and parsley roots and cut into small cubes. Add to the lentils about 5 minutes before the end of the cooking time, season with salt and continue cooking.
2
Drain, rinse cold and drain well.
3
Mix vinegar, honey, salt and pepper. Add the oil. Wash parsley and shake dry, pluck leaves from the stalks and cut into fine strips. Mix vinaigrette and parsley with the lentil vegetables.
4
Wash and quarter the apples and remove the core. Cut the apple quarters into slices. Heat butter in a pan and fry apples until golden brown.