• ⅓ cup beluga lentils, rinsed and sorted

• 1 red apple, thinly sliced

• 4 ounces baby kale

• 0.25 ounce dill, sprigs picked

• ½ tablespoon Dijon mustard

• 1 tablespoon sherry vinegar

• 1 tablespoon olive oil

• Pinch of salt

• Pinch of pepper

Cook the lentils

1. Combine lentils and ½ cup water in small saucepan. 

2. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 20 to 24 minutes. 

3. Drain and rinse under cool water to stop cooking process. Transfer to large bowl and set in refrigerator until step 5. 

Build and Serve

4. In a small container, mix: Dijon, vinegar, olive oil, and a pinch of salt and pepper to make the dressing

5. Add kale, dill, and dressing to the bowl with the lentils and stir to combine.

6. Divide apple lentil salad with Dijon vinaigrette between plates and enjoy!

NOTE: Pairs well with Leek Latkes.