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
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves.
- Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen.
- Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes.
- Add the lentils and fresh herbs and allow to sit another 15 minutes. Serve.