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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils. Ingredients:
2 cups green lentils |
1 cup fresh celery |
2 medium gala apples |
1/2 cup currants |
1 large orange, orange pulp and juice of |
1/2 cup roasted and salted cashew pieces |
1/3 cup red onion |
1/2 cup vegan mayonnaise (or preferred mayo type product) |
1 tablespoon dried basil |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
1 tablespoon coarse plain mustard |
sea salt |
black pepper |
Directions:
1. Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
2. String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
3. Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
4. Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
5. Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.
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