Beluga Lentil Salad with Apples and Cucumbers
For all of the ingredients, please use only those that are organic or pesticide free.
 
1 cup beluga lentils
4 cups water
1 hothouse cucumber, peeled or 5 persian cucumbers, unpeeled
2 small apples, unpeeled and diced (Fuji used in this recipe)
1/3 cup parsley leaves, chopped
3 tablespoons mint leaves, chopped
1/3 cup Mustard Vinaigrette (about 1/3 of the recipe)
  sea salt
  freshly ground black pepper
 
Combine the lentils and the water in a small sauce pan over medium heat. Bring to a boil and reduce the heat to a simmer. Cook for about 20 minutes. They should still be firm, but soft in the middle. Drain the lentils in a strainer and set aside to cool completely.
Seed the cucumber. Slice the peeled cucumber lengthwise and run a small spoon down the center of each half to gently remove the seeds. Once they are seeded, thinly slice each half. If using Persian cucumbers, there is no need to seed or halve them.
Combine the prepared cucumbers and apples in a medium size bowl. Add about 2 tablespoons of the dressing. Add the parsley and mint and stir to combine the flavors.
Add the cooled lentils to the apples and cucumbers along with another 2-3 tablespoons of the dressing and taste. Add more dressing, salt, freshly ground black pepper, or lemon to taste. It should be tangy with just the right balance of salt. Just add a little at a time. You can always add more.
Serve at room temperature or cold.