Summary

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

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Instructions

1. Boil the lentils in water for about 30 minutes, drain and drain well.
2. 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.
3. Mix the soy sauce, balsamic vinegar, olive oil, pumpkin seed oil, salt and pepper to a dressing and mix everything together.
4. 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.