An unusual pairing of lentils, peaches, and plums makes for a delicious and fresh summer salad that is both gluten free and vegan. —Courtney
1 1/2 to 2 cups
diced stone fruits (peaches, plums, etc.)
coarsely chopped toasted almonds
small red onion, minced
finely chopped lemon thyme leaves
large handful baby spinach leaves, finely chopped
apple cider vinegar
juice of 1/2 a small lemon
extra virgin olive oil
In This Recipe
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.
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.