20 minutes or less | batch prep

What You’ll Need:

1 c whole, dry lentils, any variety OR 2 cans lentils, drained & rinsed

1 large apple (or 2 small), cored & chopped

1/2 bunch fresh cilantro, chopped

For the dressing:

¼ c olive oil

juice of 1 lime

1 inch fresh ginger root, minced

2 tsp honey, local to your area

¾ tsp sea salt

1/8 tsp ground black pepper

¼ c unsalted sunflower seeds

If cooking lentils, cover in a medium saucepan with lightly salted water. Bring to a boil over medium-high heat, then lower to a simmer. Cook until lentils are tender (15-20 minutes.)

While lentils cook, whisk together ingredients for the dressing in the bottom of a large bowl. Add prepared apples & cilantro.

Drain cooked lentils & rinse with cool water. Add to large serving bowl. Toss to mix.

Store covered in the fridge OR divide equally into (4) containers for easy grab & go lunches all week long.

Sprinkle with seeds just before serving. Boo-yah!

Serves 4.