Lentil Salad Way I Like It
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, small, reen or brown
- broth
- 3 spring onion (s)
- Cherry tomato
- 1 tablespoon honey
- 3 tablespoon balsamic vinegar
- some lemon juice
- 3 tablespoon olive oil
- Salt and pepper from the mill
- possibly mustard
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the broth for about 30 minutes. If you have time, you can soak the lenses overnight, but this is usually not necessary. Don`t use red lentils, they`ll get mushy. Broth makes the lentils spicier and, in my experience, doesn`t stay hard even with salt.
- In the meantime, quarter the cocktail tomatoes and cut the spring onions into fine rings.
- Mix a vinaigrette from the other ingredients (possibly also add mustard). Mix the drained, cooked, slightly cooled lentils with the tomatoes and onions in the sauce.
- Tastes lukewarm and cold with meat and pan-fried fish fillet or something like that. Can be well prepared for a party a day in advance.
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