Apples and pears can be used to make your own fruit leather, which you can have whenever you like.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 1 ½ cups dry lentils
- 1 bouquet garni
- 10 ounces smoked salmon, or more to taste
- ½ large red onion, minced
- 1 tablespoon snipped fresh chives
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
Instructions
- Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
- Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
- Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.
- The age of the lentils and their water content will make cooking times vary, up to one hour could be necessary.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 24 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 637 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |