Summary

Ingredients

• 250 g lass noodles
• 200 g lentils, black (belua lentils)
• 200 g cocktail tomatoes, yellow
• 4 spring onions, thin
• 2 shallot (s)
• 1 pointed pepper, red
• 2 tablespoon chili sauce, sweet
• 2 tablespoon balsamic vinegar, dark
• 4 tablespoon walnut oil
• salt and pepper

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Instructions

1. Boil the glass noodles (or other Asian rice noodles) for about 6 minutes, quench and shorten, the easiest way to do this is with scissors when they are cooked. Boil the black lentils for about 20 minutes and also rinse them.
2. Meanwhile, chop the shallots, cut the spring onions into thin rings, dice the pointed pepper and cut the tomatoes into quarters or eighths, depending on their size. Mix the vegetables with the oil, sweet chili sauce and balsamic vinegar, season with salt and pepper.
3. Then add the pasta and lentils and mix everything well.