Summary

Ingredients

• 300 g lentils, brown, e.., Mountain Lentils
• 2 medium tomato (s), or 00 g cherry tomatoes
• 6 radishes
• 2 carrot (s)
• 1 onion (s), red
• 0.5 ½ cucumber (s)
• 3 spring onion (s)
• 1 tablespoon, heaped parsley, chopped
• 5 tablespoon olive oil, high quality
• some sesame oil, from toasted sesame seeds
• 4 tablespoon balsamic vinegar
• 2 tablespoon agave syrup
• salt and pepper

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Instructions

1. Soak the lentils for several hours until they begin to swell. Then throw away the water. Cook in fresh salted water until cooked. This can vary depending on the variety and soaking time. I made the experience with mountain lentils: soak for 3 hours, then cook for about 15 minutes. This is how they become perfect. Soft yet not muddy. Then put in a sieve, drain well and allow to cool.
2. In the meantime, clean the carrots and grate them in a large bowl. Wash the tomatoes, chop them into small cubes and add. Wash the radishes, cut in half and cut the halves into small slices. Halve the cucumber first, then into strips lengthways, then cut them into pieces, put everything in the salad bowl. Then dice the onion. Mix everything well.
3. Mix the dressing: Mix the salt, pepper, vinegar and agave syrup together well, gradually add the olive oil. Spice it up with a few drops of the sesame oil at the end. Everything can get quite spicy, the salad still swallows some of the seasoning. Mix the dressing with the vegetables well.
4. Finally fold in the lentils, decorate with the parsley and enjoy.
5. Tips: If the salad has some time to steep, it tastes even better. Season again to taste beforehand.
6. The vegetables can be varied. Peppers, for example, also go well with it. Creativity is also called for when it comes to dressing. Just try.
7. Despite the few carbohydrates, it makes you feel full - but tempts you to reload again and again because it tastes so delicious. But with a clear conscience, because this salad is just healthy.