Lentil Salad with Onion Dressing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 500 ml vegetable stock
- 2 zucchini
- 1 red pepper (s)
- 4 shallot (s)
- 1 tablespoon sugar
- 1 small Glass red wine, drier
- 2 tablespoon mustard
- 2 teaspoons oil
- 4 tablespoon vinegar (white wine vinegar)
- salt and pepper
- 1 yellow pepper (s)
- some mustard
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the vegetable stock for about 10 minutes and then let them steep for another 5 minutes.
- In the meantime, clean and dice the zucchini. Clean the peppers and cut into fine strips. Mix both with the lentils.
- Clean the shallots and cut into rings. Sauté in a non-oiled pan. Sprinkle with sugar and deglaze with the red wine. Let everything boil down for approx. 5 minutes. Mix the mustard with the oil, vinegar, salt and pepper and add to the shallots in the pan. Now distribute this warm on the salad. Serve immediately.
- 4 points per person.
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