I love Marcus Samuelsson. I have been making this salad inside a soup recipe for a while now. It is even more fun to make now that I finished his memoir, Yes, Chef. It’s easy to make (because I always have everything in the house), light and refreshing.
Soup
1 cup cooked French lentils
1 cup coconut milk
2 cups water
1/2 green apple, chopped
1/2 red onion, chopped
1 teaspoon garlic powder
Salt
Combine 1 cup cooked lentils with coconut milk, water, apple, onion, and garlic powder in a saucepan and simmer until onions are soft, about 10 minutes. Use an immersion blender and puree until smooth and frothy! Season with salt.
Salad
1 cup cooked lentils
1/2 red onion, diced
1/2 green apple, diced
1 handful chopped fresh parsley
3 tablespoons olive oil
The juice of 1 lemon
Salt
Dice the red onion and apple. Chop the parsley. In a small bowl, whisk together the olive oil, lemon juice, and salt. Pour dressing over the lentil mixture and toss to coat. (This lentil salad is delicious on its own, too.)
Ladle the soup into a bowl and place a good portion of salad gently on top. Enjoy!