Lentil and Apple Salad with Tangy Cumin Dressing

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
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These gently spiced lentils are full of flavour. Served over leaves, this makes a tasty lunchtime salad or side dish. Apple and beetroot add sweetness and crunch, while the zingy yogurt dressing adds freshness. Any leftover dressing would be delicious with lamb.

recipe updated Oct 8, 2019


  • Red onion icon
    Red onion
    x 2 (about 270g)
  • Garlic clove icon
    Garlic clove
  • Puy lentils icon
    Puy lentils
    2½ cups (about 500g)
  • Mint icon
    ½ cup (about 15g)
  • Fresh beet icon
    Fresh beet
    x 1 (about 128g)
  • Granny smith apple icon
    Granny smith apple
  • Olive oil icon
    Olive oil
    4 tbsp (about 59ml)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (about 2)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Greek yogurt icon
    Greek yogurt
    1¼ cups (about 300g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (about 2)
  • Ground cumin icon
    Ground cumin
    ½ tsp (about 1g)
  • Arugula icon
    5¼ cups (about 125g)
  • Lemon juice icon
    Lemon juice
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Serving plate
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat - medium heat
  3. Add red onion to the frying pan
  4. Fry until golden brown - approx 8 min
  5. Add garlic clove and cumin seeds to the onion mixture
  6. Cook - approx 5 min
  7. Add puy lentils to a clean large mixing bowl
  8. Transfer onion mixture to large mixing bowl
  9. Add salt & pepper to the large mixing bowl
  10. Set aside and let cool
  11. Add greek yogurt, lemon juice, ground cumin and mint to a clean small bowl
  12. Mix together
  13. Add arugula to a clean serving plate
  14. Transfer content of large mixing bowl to serving plate
  15. Add fresh beet and granny smith apple to the serving plate
  16. Spoon dressing into serving plate
  17. Add lemon juice to the serving plate
  18. Serve
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