Lentil Salad with Tuna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils
- 0.5 liter ½ water
- 2 small onions
- 1 clove (s) garlic, crushed
- 2 tomato (s), ripe
- 200 g tuna in its own juice
- 1 teaspoon mustard, hotter
- 1 tablespoon vinegar (white wine vinegar)
- 3 tablespoon oil, cold-pressed
- 1 sprig thyme
- 1 sprig marjoram
- 0.25 ¼ bay leaf
- 2 tablespoon coriander leaves, freshly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the lentils in a saucepan and add the water. Likewise the thyme, marjoram and the bay leaf. Soak everything overnight or a few hours.
- Cover and cook in the microwave at 600 watts for about 10 - 12 minutes until firm to the bite, after the cooking time let cook a little longer. Then remove the spices and let the lentils cool.
- Now wash, clean, finely chop the onions and add them with the garlic. Core, finely dice the tomatoes and add them too. Tear apart the tuna with a fork and add it along with the coriander. Mix everything together.
- Now put the mustard in a separate bowl, add the spices, vinegar and oil and stir everything well. Then pour over the lentils and stir in well. Season again to taste and serve immediately.
- Side dish recommendation: a pilsner and wholemeal bread roll.
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