Summary

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

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Instructions

1. Cook the lentils in the vegetable stock for about 10 minutes and then let them steep for another 5 minutes.
2. In the meantime, clean and dice the zucchini. Clean the peppers and cut into fine strips. Mix both with the lentils.
3. 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. 4 points per person.