Summary

Ingredients

• 0.5 ½ point pasta (Risoni), approx. 250g
• 0.5 ½ point lentils, approx. 180g
• 1 onion (s), red
• 1 clove garlic
• 20 g coriander reens, fresh
• 5 tablespoon vinegar (white wine vinegar)
• 5 tablespoon olive oil
• salt and pepper

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Instructions

1. Cook the lentils according to the instructions on the packet, rinse with cold water and let cool down a little. Cook the Risoni pasta according to the instructions on the packet, rinse with cold water and let cool down a little. Peel onion and chop finely. Peel off the garlic clove and chop it very finely. Rinse and roughly chop the coriander. Mix all ingredients well and let the salad steep in the refrigerator for at least 1 hour.