Belugal Lentil Salad with Pumpkin Seed Oil Dressing
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils (belua)
- 4 carrot (s)
- 1 bunch spring onion (s)
- 1 large apple, not too sour
- 4 tablespoon soy sauce
- 3 tablespoon olive oil
- 1 tablespoon pumpkin seed oil
- Black pepper
- salt
Print Recipe
Pin Recipe Instructions
- Prepare beluga lentils according to the instructions on the package, drain well after cooking.
- Peel the carrots and cut into thin slices. They absorb the dressing well if you cut them lengthways into long strips with a peeler, which looks very nice at the same time. Clean and wash the spring onions and cut into rolls. Cut the apple into small pieces, with or without the peel, as desired.
- Mix the remaining ingredients into a dressing. Be careful with the dosage of the pumpkin seed oil, it is very tasty.
- Mix the salad ingredients and add the dressing and season to taste. Enjoy warm or cold.
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