Summary

Ingredients

• 500 g lentils, reen (plate lentils)
• 500 g suar snap peas
• 1 bunch spring onion (s)
• 1 clove garlic
• 1 red pepper

For the dressing:

• 6 tablespoon balsamic vinegar, white
• 6 tablespoon olive oil, high quality
• 6 tablespoon broth, homemade
• 6 tablespoon natural yogurt, Greek or Turkish, 10% fat
• 2 teaspoons, heaped mustard, coarser-grained
• 2 teaspoons, heaped mustard, hotter
• 1 teaspoon paprika powder, noble sweet
• salt
• Pepper, black, fresh from the mill
• Chives, fresher

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Instructions

1. Bring two liters of water to a boil. When the water boils, add the lentils and stir briefly (so that they don`t stick to the hot bottom of the pan). The boiling time of 20 minutes begins now, even if the water has stopped bubbling after adding the lentils. After the 20 minutes, drain the lentils through a sieve and rinse in cold water so that they do not continue to cook. Now the lenses should still have a slight bite and not have disintegrated. Drain the cooled lentils well in the colander and then transfer them to a large bowl.
2. Wash the snow peas, peel the threads, cut into bite-sized pieces and blanch in boiling water for two to three minutes, then rinse in cold (ice) water. They shouldn`t become too soft, they should still have a bite. Then drain the snow peas well in a sieve and then add them to the bowl with the lentils.
3. Cut the spring onions into rings and add to the bowl with the lentils and snow peas. Finely chop the garlic clove, add. Divide the peppers lengthways and remove the kernels, cut into fine cubes and also add to the bowl.
4. Made from white balsamic vinegar, olive oil, mustard, broth (Note: I always have homemade broth frozen in advance. If I don`t freshen it up for the salad, instead of measuring with a tablespoon, I take two cubes out of the ice cube freezer and let them thaw) and Mix yoghurt into a dressing, season well with paprika powder, salt and pepper from the mill. The dressing should be very spicy.
5. Now pour the dressing over the salad and let the salad steep in the refrigerator for at least 1 hour (preferably longer, I like to make the salad in the morning when we grill in the evening - it can do that), stirring carefully from time to time.
6. Before serving, cut the fresh chives into fine rolls with a sharp knife and place them in a bowl with the salad so that everyone at the table can help themselves. If the salad is ready to be served on plates, it can of course be done in the kitchen.