Summary

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

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Instructions

1. Cook the lentils according to the instructions on the packet, pour them into a sieve and let them cool down a little.
2. 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.
3. 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.
4. Cut the mozzarella into slices and arrange 1 tablespoon of lentil salad on a plate on each mozzarella slice.
5. Garnish with thin, toasted baguette slices if you like.