Green Lentil, Cashew and Kumquat Salad Recipe

Ingredients:

• 1 cup green lentils
• 2 cups water
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cashews
• 1 cup sliced kumquats
• 1/4 cup chopped fresh parsley

Instructions:

1. Rinse green lentils under cold water and drain.
2. In a pot, add the lentils and 2 cups of water and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until tender. Drain any excess water and let cool.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper. Set aside.
4. In a pan, toast the cashews for 3-5 minutes until lightly browned and fragrant. Be careful not to burn them.
5. In a large mixing bowl, add the cooked lentils, sliced kumquats, chopped parsley, and toasted cashews. Pour the dressing over the top and toss until everything is evenly coated.
6. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
7. Serve and enjoy!

Verdict:

This green lentil, cashew, and kumquat salad is a flavorful and healthy dish. The combination of tangy kumquats, earthy lentils, and crunchy cashews makes for a delicious and satisfying salad that can be served as a main course or a side dish. The honey mustard dressing adds a touch of sweetness and balances out the flavors perfectly.

Serving Suggestions:

• Serve chilled or at room temperature.
• Top with crumbled feta cheese or goat cheese for added creaminess.
• Serve alongside grilled chicken or fish for a complete meal.