Pardina Lentil, Green Apple And Kale Salad Recipe

Name: Pardina Lentil, Green Apple And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 cup Dry Pardina (Spanish Brown) Lentils; 4 ounces, weight Kale, Stems Trimmed, Thick Inner Ribs Removed, And Finely Chopped (4 Ounces Should Yield About 3 Cups Chopped Small); 1 whole Medium Onion, Chopped; 2 whole Medium-sized Crisp, Tart Green Apples (I Used Granny Smith Apples), Washed, Cored, And Chopped; FOR THE DRESSING:; 2 Tablespoons Apple Cider Vinegar; 4 Tablespoons Olive Oil; 1 clove (Medium Sized Clove) Raw Garlic, Grated; 1-1/2 teaspoon Dijon Mustard; 1-1/2 teaspoon Honey; 3/4 teaspoons Salt; 1/8 teaspoons Black Pepper

Servings: persons

FOR THE SALAD:
1 cup Dry Pardina (Spanish Brown) Lentils
4 ounces, weight Kale, Stems Trimmed, Thick Inner Ribs Removed, And Finely Chopped (4 Ounces Should Yield About 3 Cups Chopped Small)
1 whole Medium Onion, Chopped
2 whole Medium-sized Crisp, Tart Green Apples (I Used Granny Smith Apples), Washed, Cored, And Chopped
FOR THE DRESSING:
2 Tablespoons Apple Cider Vinegar
4 Tablespoons Olive Oil
1 clove (Medium Sized Clove) Raw Garlic, Grated
1-1/2 teaspoon Dijon Mustard
1-1/2 teaspoon Honey
3/4 teaspoons Salt
1/8 teaspoons Black Pepper

1
Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill the pan about 3/4 full with water. Bring to a boil over high heat, then cover the saucepan. Turn the heat down to a simmer and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.
2
Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.
3
Serve immediately or store in the fridge for the next day.
4
A note on the cooking time: In my experience, Pardina lentils take a bit longer to cook than other green or brown lentils, which is a little counter-intuitive since Pardina lentils are smaller than most other varieties. Just keep a close watch on them and start taste-testing for done-ness at around the 25 minute cooking mark.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE SALAD:, 1 cup Dry Pardina (Spanish Brown) Lentils, 4 ounces, weight Kale, Stems Trimmed, Thick Inner Ribs Removed, And Finely Chopped (4 Ounces Should Yield About 3 Cups Chopped Small), 1 whole Medium Onion, Chopped, and more.

Yes, Pardina Lentil, Green Apple And Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pardina Lentil, Green Apple And Kale Salad

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