Black Lentil & Apple Salad with Toasted Coconut
Prep time
Cook time
Total time
Serves: 6
  • 2 cups beluga black lentils
  • 1 large fuji apple, cored and diced
  • 1 yellow bell pepper, diced
  • 1 large jalapeno pepper, diced
  • 1 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • juice of 1½ lemons
  • 1 tsp salt
  • 1 cup loosely packed, chopped flat-leaf parsley
  • 2 tsp sesame oil
  • 1½ Tbsp minced fresh ginger
  • ¼ cup shredded unsweetened coconut
  1. Wash the lentils and soak them for 2 hours in tepid water; drain
  2. In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover and cook over low heat for approximately 20 to 25 minutes until firm not mushy. Rinse the lentils with cold water and drain
  3. In a large bowl, mix together the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt and parsley. Stir and eat immediately or set aside in fridge.
  4. Just before serving, heat the sesame oil over medium-high heat. When hot, saute the ginger and coconut for a few minutes until golden and toasty. Sprink this garnish over the lentils and serve immediately.
Recipe by Ordinary Vegan at