This Lentil Apple Salad is adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert, which by the way is another great cookbook. The chapters are separated into seasons, which makes it easy to follow for those cooking with foods available seasonally.
1 cup green lentils
1 cup quinoa
4 Tbsp olive oil
1 Tbsp curry powder
1 tsp sea salt
2 apples, cored and chopped
¼ cup lemon juice
½ onion, finely diced
Handful of fresh or 1 Tbsp dried parsley
Soak lentils in hot water for 15 minutes.
Rinse quinoa in cold water. Bring 2 cups water to a boil. Add quinoa, and return to a boil. Reduce heat and simmer quinoa uncovered for 15 minutes. Turn off heat, cover and let rest on hot element until all water is absorbed.
In a large saucepan, heat up olive oil. Add salt and curry powder and heat until bubbly. Drain lentils and add to saucepan. Fry briefly. 1 ½ cups water and cook until lentils are tender (about 20 minutes). Add cooked quinoa and cool.
Combine chopped apples and lemon juice to prevent browning. Add apples, onions and parsley quinoa mixture. Toss to combine. Can be served warm or at room temperature.