Lentil salad with roasted apples

Ingredients for 4 servings:

• 200 g lentils, red
• 2 carrots
• 150 g celeriac
• 3 apples, red
• ½ bunch flat-leaf parsley
• 4 tbsp apple cider vinegar
• 1 tbsp acacia honey
• 1 tbsp butter
• 1 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and trim the carrots and cut into small cubes. Peel and trim the celery and cut into small cubes. Rinse the parsley, spin dry and roughly chop. Reserve some for decoration. Mix a vinaigrette with vinegar, honey, oil, salt and pepper and the chopped parsley. Cook the lentils in boiling water according to the package instructions. Add the carrots and celery 5 minutes before the end of the cooking time. Drain, refresh in cold water and drain well. Mix the vinaigrette with the lentils and let the salad stand for a while. Wash the apples, quarter them, remove the cores and cut the quarters into wedges. Heat butter in a pan and fry the apple slices in it. Arrange the lentil salad on plates, arrange the apple slices on top and serve garnished with some parsley.