Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 dl water
- 1 dl white wine
- Saffron, (a note)
- 150 g lentils, red
- 100 g celery (celery)
- 150 g apple (one small, red-skinned)
For the dressing:
- 1 teaspoon mustard
- 3 tablespoon vinegar, (apple cider vinegar)
- 4 ½ tablespoon oil
- some thyme, fresh or dried
- some salt and pepper
- possibly raisins
- possibly pine nuts
Print Recipe
Pin Recipe Instructions
- Bring the water, wine and saffron to a boil. Add the lentils, cover and simmer over a low heat for approx. 10-15 minutes, then leave to cool. Wash and prepare the celery stalks and cut into approx. 5mm thick slices. Halve the apple, remove the core and also cut into thin wedges.
- For the dressing, mix all the ingredients together well and season to taste. Add the lentils, celery slices and apple wedges to the dressing, mix well and leave to stand for 30 minutes, covered.
- Tip:
- Add the raisins before steeping and garnish the salad with roasted pine nuts.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below