Apple & Ginger Lentil Salad

2 c. French green lentils*
1/2 c. extra-virgin olive oil
1/2 c. lime juice
2 t. grated fresh ginger
2 t. honey
1-1/4 t. salt
1/4 t. ground pepper
1 Granny Smith apple, finely diced
1/2 c. chopped fresh cilantro
1/2 c. toasted unsalted sunflower seeds

Sort through lentils; rinse and drain well. Place lentils in a large saucepan and cover with 2" cold water. Bring to a simmer over high heat. Reduce heat and simmer until the lentils are just tender, 22-25 min. Drain well.

Meanwhile, whisk oil, lime juice, ginger, honey, salt, and pepper in a large bowl. Add the hot lentils and stir until well coated. Refrigerate until cold, about 2 hours or up to 1 day.

Just before serving, stir in apple, cilantro, and sunflower seeds. Serve cold or at room temperature.

Serves 10.

*Go for French green lentils instead of brown for salads. They hold their shape better and cook more quickly.

Eating Well magazine, May/June 2015, p. 66.