Summary

Ingredients

• 150 g lentils, red
• 500 ml vegetable stock
• 1 clove garlic
• 6 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 small onion (s)
• 4 tomato (s)
• 1 box cress
• salt and pepper
• sugar

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Instructions

1. Cook the lentils in the vegetable stock for 5 minutes and then drain. (Red lentils do not need to be soaked)
2. Peel and squeeze the garlic. Mix the garlic, olive oil, lemon juice, sugar, salt and pepper to a marinade and pour over the lentils.
3. Finely dice the onion, cut the tomatoes into pieces, cut off the cress and fold into the lettuce.
4. The lentil and tomato salad tastes lukewarm or cold.