Balsamic Lentil Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils (belua)
- 2 shallot (s)
- 1 clove garlic
- Vegetable broth
- 2 tablespoon olive oil, more your choice
- some soup powder (tomato), or 1 tablespoon dried, chopped tomatoes
- 2 tomato (s)
- 2 tablespoon balsamic vinegar
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils with a finely diced shallot and the garlic clove in the vegetable stock for approx. 30 - 45 minutes.
- Dice the second shallot and sauté in olive oil. Add the lentils and tomato powder or sun-dried tomatoes and toss briefly. Dice tomatoes and add to the lukewarm lentils. Season with balsamic vinegar, olive oil, pepper and salt.
- Instead of the dried tomatoes, I use some tomato soup powder from Gefro.
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