Lentil and cranberry salad

Photo: Budget Bytes

Brown lentils, spinach, tart apple, dried cranberries, feta and walnuts in a lemon-Dijon dressing. Cheap, filling, and it holds up in the fridge for days.

From Beth Moncel at Budget Bytes · @budgetbytes

Brown lentils cooked at a gentle simmer stay whole, so the salad is hearty, not mushy.

You need

• 3 cups water
• 1 cup brown lentils, rinsed
• 6 oz (170 g) fresh spinach
• 1/2 cup dried cranberries
• 1 Granny Smith apple, cored and finely diced
• 1/2 cup crumbled feta
• 1/3 cup chopped walnuts
• Juice of 1 lemon
• 1 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp sugar
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

How to make it

1. Bring the water to a simmer, add the lentils, return to a simmer and set a lid on askew. Cook about 20 minutes, until tender but not mushy. Drain and rinse with cold water.
2. Whisk the lemon juice, vinegar, mustard, sugar, garlic powder, salt and pepper, then whisk in the oil in a slow stream.
3. Put the lentils and spinach in a large bowl and add the cranberries, apple, feta and walnuts.
4. Pour the dressing over and toss.

Written in our own words from Beth Moncel's recipe, with their quantities. The original: Lentil and cranberry salad, Budget Bytes.

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