Lentil salad with beetroot, apple and walnuts

Ingredients for 2 servings:

• 150 g Alb lentils, green
• 1 bay leaf
• ½ onion(s), diced
• 1 beetroot, cut into fine strips
• 2 stalk(s) celery, finely chopped
• 50 g walnuts, chopped
• 1 apple, sour, cut into thin slices
• 1 tsp mustard
• 3 tbsp sherry vinegar
• 2 tbsp maple syrup
• 1 tsp coriander powder
• 1 tsp cumin powder
• ¼ tsp chili powder
• 3 tbsp walnut oil
• salt and pepper
• ¼ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Combine the dressing ingredients. Cook the lentils with the bay leaf in three times the amount of water until tender but still firm to the bite. Drain and immediately toss with the dressing. While the lentils are cooking, place the diced onion and beetroot strips in a bowl, cover, and microwave for about 4 minutes. Mix the lentils with the beetroot strips, celery, apple slices, and half of the walnuts. Chop the parsley and sprinkle it over the salad along with the remaining walnuts. Serve with ciabatta, if desired.