1 apple, cored and diced (once cut toss into a bowl with water and pink salt to omit darkening)
1 cup of loosely packed fresh parsley and coriander, stems removed
2tbsp of olive oil
For the topping
2 tbsp of sesame oil
1 tbsp + 1 tsp of grated ginger
1/4 cup of desiccated coconut
1 tbsp of mustard seeds
Start off by washing the lentils and simmering on low heat in the 4 cups of water for roughly 25 minutes. The lentils should be tender not mushy, you can determine the tenderness by pressing gently with a fork.Once cooked remove from heat drain and discard the water and set to one side.
Preheat the olive oil in a frying pan on low heat, then add the bell peppers, carrots, celery, black pepper and salt. Sautee for 5-7 minutes, flipping and tossing the vegetables to ensure the oil has coated each piece. Set to one side to cool down.
Once both vegetables and lentils have cooled completely transfer into a large bowl.
Add the parsley/coriander mix, lemon and apple into the bowl and work in the condiments using both hands.
In a frying hand preheat the sesame oil on medium heat. When hot gently stir in the ginger, coconut and black mustard until toasted. The mustard seeds may begin the crackle.
Sprinkle the coconut garnish over the lentils and serve.
Store in the fridge
If not eating immediately make sure to submerge the apples in saline water to lessen darkening.
If using canned lentils, you can skip the simmering stage and move onto the second step.