Carrot and Lentil Salad with Red Wine Onions and Walnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), red
- 400 g carrot (s)
- 1 radicchio
- 0.5 ½ bunch parsley
- 200 g lentils, red
- 60 g walnuts
- 250 g sour cream
- 200 ml orange juice
- 150 ml red wine
- 3 tablespoon olive oil
- 2 tablespoon sugar
- 1 bay leaf
- 1 red pepper
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the red onions and cut into fine rings. Halve the walnuts and roughly chop them. Peel the carrots and cut them diagonally into slices. Clean and wash the radicchio and cut into bite-sized pieces. Wash the parsley, spin dry and chop finely.
- Wash, cut, core and roughly chop the peppers.
- Heat 1 tablespoon of olive oil in a small saucepan and steam the onion rings in it, add the sugar and let it caramelize briefly. Then deglaze with the red wine and let everything boil down a little. Heat 2 tablespoons of olive oil in a saucepan and sauté the carrots. Add the red lentils and sweat briefly. Deglaze with the orange juice and add 300 ml of water, add the bay leaf and chili peppers to the saucepan, bring everything to a boil and then, covered, simmer gently for 10 minutes over medium heat.
- Mix the sour cream and chopped parsley into a dip and season with salt and pepper.
- Pour the carrots and lentils into a sieve, drain them, remove the bay leaf and season again with salt and pepper. Then let the vegetables cool down a bit. Arrange the radicchio on a plate, pour the carrots and lentils on top and garnish with the red wine onions and walnuts. Serve with the sour cream dip.
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