Summary

Ingredients

• 300 g bulur
• 150 ml olive oil
• 1 onion (s), red
• 2 cloves garlic
• 1 carrot (s)
• 1 stick celery
• 200 g lentils (Puy)
• 2 tomato (s)
• 3 tablespoon coriander greens, chopped
• 3 tablespoon mint, fresh, chopped
• 4 tablespoon balsamic vinegar, white
• 2 tablespoon lemon juice
• 50 g pine nuts
• 100 g spinach leaves, youn
• 1 liter vegetable broth
• salt
• pepper

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Instructions

1. Bring the bulgur to the boil briefly in the broth, take it off the stove and cover it for about 15 minutes. In between, loosen up the bulgur with a fork and add more stock if necessary. The bulgur should be done but still bite. Rinse the bulgur and pour it into a large bowl.
2. Finely chop the onion and garlic, finely dice the carrot and celery. Heat 2 tablespoons of oil in a saucepan and simmer the vegetables in it for 5 minutes until soft, then add the lentils along with 450 ml of water. Bring to a boil and cook the lentils soft for about 15 minutes over low heat. Drain the water.
3. Dice the tomatoes and add to the bulgur along with the lentils, mint and coriander. Mix the remaining oil, balsamic vinegar and lemon juice. Season the sauce with salt and pepper and pour over the bulgur mix. Stir well.
4. Roast the pine nuts in a pan until golden brown and carefully mix with most of the spinach leaves into the salad just before serving.
5. To serve, drape the remaining spinach leaves on the edge of a plate and arrange the bulgur and lentil salad as a mountain on the plate.