Lentil Waldorf Salad

A delicious turn on a classic salad. The earthy flavor of baby lentils is the perfect complement to the crisp apples and sweet pecans. But it isn’t just another delicious salad–the lentils give us great endurance; the apples relax us, but with just enough tart flavor to give us some sparkle–and the pecans are so packed with vitality (remember, nuts grow into trees–lots of energy)–you’ll be dancing in the streets.

Makes 4-6 Servings

Ingredient List:

• 1/2-inch piece kombu or 1 bay leaf
• 2/3 cup organic black lentils, sorted and rinsed
• 1 1/4 cups spring or filtered water
• organic soy sauce
• 2/3 cup vegan mayo substitute
• 2-3 Granny Smith apples, halved, cored, diced (do not peel)–tossed in 1 teaspoon lemon juice to prevent discoloring
• 1 cup diced red onions, lightly blanched or raw
• 2 stalks celery, diced
• grated zest of 1 lemon
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 cup pecan pieces, lightly toasted
• 2-3 sprigs fresh parsley, finely minced for garnish

Step By Step Instructions:

To cook the lentils, place kombu or bay leaf on the bottom of a pot and top with lentils and water. Bring to a boil, uncovered. Reduce heat to low, cover and cook until lentils are tender, but not too soft, about 35 minutes. Season lightly with soy sauce and simmer 1 minute more. Drain and transfer to a small bowl to cool.

Prepare the salad by combining the cooked lentils with the apples, red onions, celery, lemon zest, nutmeg and pecan pieces. Gently stir in mayo until ingredients are well-coated. Sprinkle with parsley. Serve warm.

COOK’S TIP: To toast pecans, preheat oven to 250o and spread nuts on baking sheet. Roast at low, stirring occasionally, until fragrant and lightly browned, about 25-30 minutes. Pecans’ flavor is best when they are toasted slowly at a low temperature.
COOK’S TIP: Prepare the tofu mayo by boiling an 8-ounce brick of tofu for minutes. Drain and transfer to a food processor. Add 2 tablespoons of stoneground mustard, 2 tablespoons umeboshi, red wine or apple cider vinegar, 1 tablespoon brown rice syrup, a pinch of sea salt, the juice of 1 lemon and 3 tablespoons avocado oil. Puree until smooth and creamy.