Summary

Ingredients

• 150 g lentils, red
• 2 tablespoon olive oil
• 1 teaspoon, leveled cumin
• 1 teaspoon, heaped curry powder
• 300 ml vegetable stock, possibly a little more
• 1 teaspoon mustard
• 1 teaspoon agave syrup, honey or sugar
• 2 tablespoon apple cider vinegar or lemon juice
• 3 tablespoon olive oil
• 2 tablespoon parsley, fresh
• 1 some salt
• 1 pinch (s) pepper
• possibly chilli
• 1 apple
• 0.5 ½ bunch spring onion (s)
• 175 g tomato (s)
• 200 g feta cheese
• 1 bell pepper

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Instructions

1. Roast cumin and curry powder with 2 tablespoons of olive oil. Add the lentils and stock, bring to the boil and simmer for about 8 to 10 minutes until the liquid has been absorbed or evaporated by the lentils (if there is too much liquid, drain the lentils through a sieve). Let cool down (goes particularly quickly in a water bath and stir occasionally).
2. In the meantime, mix the mustard, agave syrup, salt, pepper, chilli, apple cider vinegar and olive oil into a vinaigrette. This works best when the ingredients are mixed one at a time in that order.
3. Cut the spring onions into fine rings, dice the apple, feta and paprika and chop the parsley.
4. Finally, mix everything together, season a little if necessary.