fiteatrest 
One of my favorite things in our backyard is the apple tree. It didn’t bear any fruit last year, which I found very suspicious but apparently it’s perfectly normal. This year, it’s a different story: the branches are overflowing with apples. Not surprisingly, when I am not picking them off a tree for a snack, I am incorporating these fiber-rich, naturally sweet gems into my recipes. Lentils pair beautifully with apples - the soft, earthy grain contrasts with crisp sweetness, especially when you add greens, pumpkin seeds for crunch, and feta for a bit of richness. Lentils are a great source of protein, iron, fiber, magnesium and calcium, making this bowl both nourishing and satisfying. The whole dish reminds me of the Mediterranean table.
Make a bigger batch, because trust me, you’ll want more!
Macros (per serving, approx): 22g protein, 12g fiber
Ingredients:
- 1 cup cooked green lentils
- 1 large apple, chopped
- ½ cup crumbled feta
- 2 cups mixed greens or arugula
- 2 tbsp pumpkin seeds
- Dressing: 1 tbsp olive oil + 1 tsp Dijon mustard + 1 tsp apple cider vinegar
Instructions:
- Cook the lentils using 1:1 ratio, in water or broth.
- Mix the dressing: 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, salt & pepper to taste.
- Peel and chop the apples.
- Toss warm lentils with apples and dressing.
- Add feta, greens, and pumpkin seeds.
- Serve warm or room temp.
