Place the lentils in a small pot with enough water to cover them by one inch. Bring to a boil, then reduce heat to medium. Cook for about 20-25 minutes until tender but not mushy. Drain off extra water and set lentils aside to cool.
Place the 8 cherries, white vinegar, olive oil, maple syrup, organic cane sugar, salt and pepper in the food processor or blender. Blend on high speed until smooth and emulsified. Set aside.
Place the spring salad mix, cherries, cooled lentils, red onions, and pepitas on a large platter or in a bowl. Drizzle with the cherry vinaigrette before serving.
You can use Rainier cherries if you prefer.
If you would rather use a different kind of lentil, try green lentils or French green lentils.
You can keep this salad in the refrigerator for 2 days. It is best eaten fresh.
Summer Salad with Cherries and Black Lentils.
Amount Per Serving
Calories 442Calories from Fat 279
% Daily Value*
Saturated Fat 4g25%
Vitamin A 705IU14%
Vitamin C 18.5mg22%
* Percent Daily Values are based on a 2000 calorie diet.