Makes 6 servings
2  cups beluga black lentils 
1  Fuji apple, cored and diced 
1  yellow bell pepper, diced 
1  large jalapeno  pepper, diced 
1/2  cup olive oil 
1  tbsp balsamic  vinegar 
juice of 1 1/2 ripe lemons 
1  tsp salt 
1  cup loosely packed, chopped flat leaf parsley 
1  tsp sesame oil 
1  1/2 tbsp minced fresh ginger 
1/4  cup shredded unsweetened coconut

Wash the lentils and soak them for 2 hours in tepid water; drain. In a deep pot, add
8 cups of water to the lentils,
bring to a boil,  cover, and cook on low heat for 20 to 25 minutes. Rinse the lentils with cold water and drain. Make sure the lentils are cooked
but firm, not mushy. In a large bowl, mix together the lentils, apple, bell
pepper, jalapeno, olive oil,
vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge. Just before serving, heat the sesame oil on medium-high heat.
When hot, roast the ginger and coconut for a few minutes until golden and
toasty. Sprinkle this
This recipe was featured on the Ellen show.  

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