- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2022
Ingredients
Method
In large saucepan of boiling salted water, cook lentils until tender but still slightly firm, about 30 minutes. Drain and return to saucepan. Add Shallot & Maple Vinaigrette; toss to coat.
Divide lentils among plates or bowls. Top with beets and apple; sprinkle with feta and chives. Season with pepper.
Shallot & Maple Vinaigrette
In small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tsp maple syrup and 1 tsp Dijon mustard. Add 2 tbsp finely chopped shallot. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 5 days.)
Makes about 1/2 cup.
Nutritional facts PER SERVING
- Calories 460
- Total fat 17 g
- Saturated fat 4 g
- Cholesterol 10 mg
- Sodium 195 mg
- Total carbohydrate 57 g
- Fibre 9 g
- Sugars 11 g
- Protein 20 g
- Iron 5.1 mg
