Beluga Lentil Salad with Celery, Apple and Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g belua lentils
- 300 ml water
- 1 teaspoon salt
- 2 apples (Kanzi)
- 1 tablespoon lemon juice
- 0.5 ½ celery
- 1 onion (s)
- 2 cloves garlic
- 20 g iner root, fresh
- 1 teaspoon mustard, medium hot
- 2 tablespoon chilli sauce, sweet
- 4 tablespoon olive oil, cold-pressed
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with salt and cook the beluga lentils al dente for 20 minutes.
- In the meantime, remove the core from the apples and cut the apples into small cubes. Drizzle with lemon juice and place in a bowl.
- Wash the celery and cut the upper part with leaves into strips approx. 0.5 cm wide. Spread on the apples. Peel the onion and cut into fine cubes. Spread on the celery. Peel and squeeze the garlic and add to the bowl. Wash the ginger well, grate with the skin and add.
- Mix the mustard, chilli sauce and olive oil in a separate bowl. Drain the beluga lentils and add them to the vegetable mixture while still warm. Pour the sauce over it and stir in quickly. Let it steep for 2 hours at room temperature. If necessary, season again with a little salt.
- Also tastes good the next day and is suitable as a party salad.
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