Lentil Salad with Sun-dried Tomatoes and Basil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g lentils, small ones, e.. mountain lentils
- 3 tomato (s), dried, chopped
- 1 teaspoon basil, fresh, chopped
- 1 spring onion (s), small, chopped
- Peperoncini
- salt
- pepper
- 1 tablespoon balsamic vinegar, white or other very mild vinegar
- 1 teaspoon olive oil
Print Recipe
Pin Recipe Instructions
- Prepare the lentils according to the instructions on the packet, shortly before the end of the cooking time, add the sun-dried tomatoes, basil and spring onions, as well as some chili peppers, stir and let cook over low heat.
- Let cool a little and season with vinegar, oil, salt and pepper.
- The salad tastes lukewarm but just as cool.
- Variants:
- This salad can be spiced up in a variety of ways, e.g. as a starter or light, small dinner:
- - Garnish with lettuce, halved cocktail tomatoes and a sprig of fresh herbs.
- - You can add grilled vegetables or pan-fried pieces of fish, seafood or a fine piece of fillet of the animal of your choice as a warm or cold topping.
- - For example, pan-fried scallops or shrimps only taste good with a little lime juice and a little salt,
- - but also a piece of lamb fillet pink from the grill pan with herbs and a hint of garlic goes well and enhances the starter for a menu very nicely.
- The lentil salad is also ideal for culinary valuable and healthy leftovers as a base for other things, e.g. from the barbecue evening or the Sunday roast!
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