Summary

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

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Instructions

1. Cook the lentils in the broth for approx. 25-30 minutes.
2. 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.
3. Mix honey, balsamic vinegar, remaining olive oil and mustard and season with salt, pepper and pimento d`Espelette.
4. After the cooking time, pour the lentils into a sieve and rinse briefly.
5. Put all ingredients in a bowl and mix together. If you like, you can fold in a little parsley.
6. The salad can be enjoyed both lukewarm and cold.