Lentil Salad with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g belua lentils
- broth
- 1 zucchini
- 1 pointed pepper
- 1 onion (s)
- 1 clove garlic
- 100 g cocktail tomatoes
- 1 tablespoon, heaped honey
- 3 tablespoon balsamic vinegar, lighter
- 5 tablespoon olive oil
- 1 teaspoon mustard with herbs, milder
- Sea salt and pepper, whiter, from the mill
- Piment d`Espelette
- possibly parsley, chopped, if necessary
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the broth for approx. 25-30 minutes.
- Wash and dice the zucchini. Peel the onions and garlic, dice finely and fry in 2 tablespoons of olive oil together with the pointed pepper cut into strips. Cut tomatoes into eighths.
- Mix honey, balsamic vinegar, remaining olive oil and mustard and season with salt, pepper and pimento d`Espelette.
- After the cooking time, pour the lentils into a sieve and rinse briefly.
- Put all ingredients in a bowl and mix together. If you like, you can fold in a little parsley.
- The salad can be enjoyed both lukewarm and cold.
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