1 tablespoon cider vinegar

1/4 teaspoon granulated sugar

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 tablespoon water

1 medium fennel bulb, finely diced (about 1 cup)

1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)

8 ounces baby plum tomatoes, finely diced

2 (14.5-ounces) cans of Puy lentils, drained and rinsed

1 tablespoon fresh thyme

2 tablespoons fresh basil



In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.