Beluga Lentil Salad with Pumpkin Seed Oil Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g belua lentils
- 150 g carrot (s)
- 100 g sprin onion (s)
- 1 large apple
- 40 g soy sauce, dark
- 2 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- 2 tablespoon pumpkin seed oil
- Pumpkin seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the lentils in water for about 30 minutes, drain and drain well.
- In the meantime, cut the carrots into thin strips with a peeler and then finely dice them. Cut the spring onions into fine rings and dice the apple, unpeeled.
- Mix the soy sauce, balsamic vinegar, olive oil, pumpkin seed oil, salt and pepper to a dressing and mix everything together.
- Let the salad soak in the fridge for 1 hour. Before serving, season again to taste, distribute on serving plates and sprinkle with the pumpkin seeds, which you can also leave out.
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