Light Salad Made from Beluga Lentils
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup lentils (beluga)
- 3 cup water
- a bit salt
- some black pepper
- 1 onion (s), red
- 0.25 ¼ bunch parsley, smooth
- 1 clove garlic
- 4 tablespoon olive oil
- 4 tablespoon vinegar, (wine vinegar)
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil with the water, simmer at a low temperature for about 30 minutes. The lentils should be soft when you bite on them (no longer have a bite!), But in no case disintegrate.
- Salt and pepper the lentils.
- Cut the onion into tiny little cubes and add to the lentils. Cut the garlic into even smaller cubes, briefly squeeze it with the knife to develop the taste and add to the lentils. Add the finely chopped parsley and oil.
- Season with the vinegar to taste. The lentils can handle a lot of vinegar.
- Delicious as a salad or as a side dish to fish. And it looks good too!
- The salad also tastes good cold, although I prefer it warm.
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