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!