Make Ahead

Lentil & Stone Fruit Salad

August  8, 2013
5 Ratings
  • Serves 4-6
Author Notes

An unusual pairing of lentils, peaches, and plums makes for a delicious and fresh summer salad that is both gluten free and vegan. —Courtney

What You'll Need
  • 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
  1. Rinse the lentils and combine them with the water and a pinch of salt in a pot over medium high heat. Bring the water to a boil, then lower it to a simmer and cook the lentils (uncovered) for about 15 to 20 minutes until they are cooked through, but still have a bit of bite to them. Drain the lentils, rinse them under cold water, then set them aside to continue draining until you need them.
  2. In a large bowl, toss together the lentils with the cider vinegar, lemon juice, olive oil (if using), and a good pinch of salt. Add in the remaining ingredients and toss to combine. Taste for seasoning and adjust if necessary. Makes 4 to 6 servings.

See what other Food52ers are saying.

0 Reviews