Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 50 g mountain lentils
- 50 g lentils, red
- 50 g belua lentils
- 250 g mozzarella
- 1 carrot (s)
- 1 parsley root (s)
- 1 onion (s), red
- 1 bunch chives
- 5 tablespoon olive oil
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon mustard
- 1 tablespoon acacia honey or rice syrup
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils according to the instructions on the packet, pour them into a sieve and let them cool down a little.
- Clean and wash the carrot, parsley root and onion, cut into small cubes and fry in 1 tablespoon of oil. Let the vegetables cool down a bit and then mix them with the lentils. Wash and finely chop the chives, then fold in.
- Mix the remaining oil, balsamic vinegar, mustard and acacia honey into a dressing and pour over the lentils. Mix the salad well and season everything again with salt and pepper.
- Cut the mozzarella into slices and arrange 1 tablespoon of lentil salad on a plate on each mozzarella slice.
- Garnish with thin, toasted baguette slices if you like.
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