Lentil & stone fruit salad

Delight in a refreshing combination of hearty lentils and sweet stone fruits in this vibrant salad bursting with flavor and wholesome goodness.

Ingredients:

• 1 cup lentils
• 2 cups water
• 1 pinch salt
• 1 1/2 to 2 cups diced stone fruits (peaches, plums, etc.)
• 1/2 cup coarsely chopped toasted almonds
• 1 small red onion, minced
• 1 teaspoon finely chopped lemon thyme leaves
• 1 large handful baby spinach leaves, finely chopped
• 1 splash apple cider vinegar
• juice of 1/2 a small lemon
• 1-2 tablespoons extra virgin olive oil

Instructions:

1. Start by washing the lentils and then place them in a saucepan with the water and a bit of salt. Heat the pot over medium high heat. Allow the water to come to a boil, then reduce the heat to low and let the lentils cook (without covering the pot) for approximately 15 to 20 minutes until they are fully cooked but still slightly firm. Once ready, drain the lentils, rinse them under cold water, and leave them to drain further until needed.
2. In a sizable mixing bowl, mix the cooked lentils with cider vinegar, freshly squeezed lemon juice, and olive oil (if preferred), adding a generous amount of salt. Introduce the remaining ingredients and mix well. Taste the dish and adjust the seasoning as required. This recipe yields 4 to 6 servings.

Summary:

• Calories: 1437 kcal
• Fat: 59 g
• Protein: 64 g
• Carbs: 180 g
• Potassium: 2297 mg
• Magnesium: 322 mg