Warm Lentil and Apple Salad
From Apple Tasting Day 2019
1/2 cup dried green lentils, picked through and rinsed
2 teaspoons kosher salt
2 Tablespoons plus 2 teaspoons olive oil, divided
1 large Gala apple, cored and chopped - Fuji was used, but any sweet apple will work
4 dried apricots, finely chopped
1/4 cup raisins
2 Tablespoons fresh lemon juice
2 teaspoons finely chopped fresh oregano
1/2 cup crumbled feta cheese
1/2 cup roughly chopped fresh parsley leaves
1/3 cup shelled pistachios
1/4 cup tahini (optional)
Place lentils, salt and 3 cups water in medium saucepot; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils.
Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat. Add apple; cook 3 to 4 minutes or until golden brown and tender-crisp, stirring frequently.
In large bowl, toss apricots, raisins, lemon juice, oregano, lentils, apple and remaining 2 tablespoons oil until well combined; let stand 5 minutes. Stir in feta, parsley and pistachios. Transfer to serving bowl and drizzle with tahini, if desired. Serve immediately.