Summary

Ingredients

• 100 g belua lentils
• 3 spring onion (s)
• 150 g cherry tomato (s)
• 2 tablespoon rapeseed oil
• 4 tablespoon balsamic vinegar, lighter
• 1 garlic
• 20 g cranberries, sep.
• 100 g feta cheese (50- )
• Salt and pepper, freshly ground
• 200 g asparaus, reen
• 20 g butter

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Instructions

1. Soak the lentils in plenty of cold water for about 4 hours, then pour them into a sieve and rinse with cold water. Bring to the boil in fresh water and simmer over reduced heat. Depending on the quality of the lenses, this should take 10-15 minutes. Pour into the sieve and let cool down a little.
2. Mix the oil, vinegar, salt, pepper and crushed garlic clove into a salad dressing in a large enough bowl. Finely chop the cranberries and stir in. Cut the spring onions into very fine rings and mix in with the lentils.
3. Wash the asparagus, peel the lower part if necessary and remove the hard end pieces and cut the asparagus into bite-sized pieces. Heat 1 tablespoon of butter and approx. 50 ml of water in a pan and steam the asparagus with the lid closed until firm to the bite. Salt to taste. At the end of the cooking time at high temperature, let the liquid evaporate with the lid open.
4. Halve or quarter the cherry tomatoes depending on their size, crumble or finely dice the feta.
5. Mix the lentils with the tomatoes and half of the feta, sprinkle the rest of the feta over the top and finally place the asparagus pieces on top.
6. The salad is easy to prepare and take with you, e.g., to the office or to a picnic. For vegans, omit the feta and season it more strongly.