Serves: 2 | Cook Time: 30 mins | Calories: 506 | Type: Vegan + Gluten-Free | Macros P: 16g / C: 46g / F: 35g


  • 80g dried brown lentils
  • 1 fennel head
  • 1 red onion
  • 1 apple
  • 1 avocado
  • 15g walnuts (nuts)
  • 2 tsp Dijon mustard (mustard)
  • 3 tbsp apple cider vinegar (sulphites)
  • Handful of fresh parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4. Boil a kettle and rinse the lentils. Place in a pan with 300ml boiling water and a pinch of sea salt. Bring to the boil and simmer for 25-30 mins until tender.
  2. "
  3. Finely slice the onion and the fennel. Peel and de-stone the avocado and slice thinly. Cut the apple into matchsticks. Roughly chop the parsley.
  4. "
  5. Toast the walnuts; place the walnuts on a baking tray in the oven for 5-10 mins, checking that they do not toast too much. Remove from the oven and keep warm.
  6. Meanwhile, heat a frying pan with 1 tbsp oil. Add the onion and cook for 5 mins, then add the fennel for 3 mins until beginning to soften.
  7. To make the dressing; in a bowl, mix the Dijon mustard with the apple cider vinegar and 1 tbsp olive oil.
  8. Drain the lentils, place in a separate bowl with the onion and fennel, the apple matchsticks and the parsley. Combine well and season with sea salt and black pepper.
  9. Serve on two plates and top with the avocado, scatter over the toasted walnuts and drizzle over the dressing.