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Servings: 2, Prep Time: 10 min, Cook Time: 20 min
Ingredients
0.75 cup [144 g] Lentils
4 tbsp [28 g] Pumpkin Seeds
0.5 apple Apples
1 tsp [4.7 g] Lemon Juice
1 stalk, medium (7-1/2" - 8" long) [40 g] Celery (Chopped)
0.25 cup [62 g] Apple Cider
0.25 tbsp [3.75 g] Apple Cider Vinegar
0.25 tsp [0.17 g] Sage (Ground)
2 cup [40 g] Arugula (Rocket)
Directions
Cook the lentils according to the package instructions.
Meanwhile, chop the apple and toss into a bowl with the lemon juice. Set aside.
When the lentils are done cooking, rinse them with cool water and set aside in the refrigerator to cool for several minutes.
Once the lentils have cooled, toss them with the apples, pumpkin seeds, chopped celery, and a dash of salt and pepper.
Whisk together the apple cider, apple cider vinegar, sage and salt/pepper. Pour over top of the lentil/apple mixture and toss until well combined.
Allow the salad to marinate in the refrigerator for about an hour before serving. Serve alone or over top of arugula.
Nutrition Info
Calories: 396, Fat: 9g, Carbs: 55g, Protein: 24g, Fiber: 24g, Sugar: 10g
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