Ingredients
- 1 T. cider vinegar 1/4 t. granulated sugar 1/8 t. kosher salt 1/8 t. freshly ground black pepper 2 T. olive oil 1 T. water 1 fennel bulb, finely diced 1 tart apple, peeled and finely diced
- 8 oz. plum tomatoes, finely diced 2 (14.5-ounces) cans of low-sodium Puy lentils, drained and rinsed 1 T. fresh thyme 2 T. fresh basil
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Instructions
1. In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves.2. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen.3. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes.4. Add the lentils and fresh herbs and allow to sit another 15 minutes. Serve.