Summary

Ingredients

• 500 g lentils
• 250 g tomato (s), dried in oil
• 1 zucchini
• 3 spring onion (s)
• 3 cloves garlic
• 10 basil leaves
• 6 tablespoon balsamic vinegar
• 14 tablespoon olive oil
• salt
• Black pepper from the mill

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Instructions

1. Cook the lentils for 30 minutes. In the meantime, dice the zucchini and fry briefly in 1 tablespoon of olive oil. Cut the dried tomatoes into small cubes, finely chop the spring onions into rings, the garlic and the basil. Mix all ingredients with the balsamic vinegar, season with plenty of salt and pepper. Add the cooked lentils and drizzle with the olive oil.
2. Let the salad steep for at least an hour and season it if necessary.