Summary

Ingredients

• 900 ml vegetable stock
• 500 g lentils, red
• 1 bunch spring onion (s)
• 6 medium carrot (s)
• 4 m. Apples

For the dressing:

• 150 ml orange juice
• 50 ml white wine vinegar
• 35 ml oil, e.g., hemp oil or according to your own preference
• 1 tablespoon mustard, grainier
• 1 piece (s) ginger, the size a thumb
• salt and pepper
• 100 g nuts, chopped, your choice

Print Recipe Pin Recipe

Instructions

1. Bring the broth to the boil and add the lentils, simmer for about 10 minutes on level 1 covered with a lid.
2. Cut the spring onions into thin rings and place in a large bowl.
3. Put the cooked lentils in a sieve, drain briefly and mix with the spring onions while still hot. As a result, these lose their sharpness a bit. Let cool down.
4. Meanwhile, prepare the dressing. Either everything without the nuts, which will come later, chop up and mix in a blender or simply put in a large jam jar. Then grate the ginger beforehand, close the lid tightly and shake well.
5. Julienne the carrots, cut the apples into small pieces and place on the lentils.
6. Pour the dressing over the salad, mix well and season again to taste. The nuts, if you like, can also roast them a little beforehand, pour them over the salad.
7. It also tastes very good when warm.
8. Great salad for a grill buffet, because it can stand longer in the sun without it getting weird.