Summary

Ingredients

• 50 g lentils
• 2 tomato (s)
• 1 handful mushrooms
• 1 red pepper (s)
• 1 port. Lamb`s lettuce
• 1 shallot (s)
• 1 clove garlic
• 1 tablespoon mustard, grainier
• 2 tablespoon balsamic vinegar
• 1 teaspoon oil
• salt and pepper
• thyme
• Vegetable broth
• possibly sheep cheese

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Instructions

1. Cook the lentils (brown plate lentils or small green lentils) in a light vegetable stock for about 30 minutes and try to see if they are done. When cooking, the lentils should initially be covered with broth.
2. While they are cooking, prepare the salad. To do this, cut tomatoes, mushrooms, peppers or vegetables of your choice into small bite-sized pieces or strips. Finely dice the garlic and shallot.
3. When the liquid for the lentils has almost boiled off towards the end of the cooking time (there should be some leftover for the sauce, otherwise add a little hot water), add the mustard, vinegar and oil. Season to taste with salt and pepper. Mix in the thyme and let it steep for an hour if possible.
4. Mix with the salad and serve.
5. Depending on the points account, crumbled sheep`s cheese also tastes very good with it.
6. Please calculate the points yourself, with my counting method I get about 6 points.