Summary

Ingredients

• 150 g lentils, red
• 1 onion (s), white
• 5 tablespoon olive oil
• 2 orange (s)
• 60 g pomeranate seeds
• 150 g lamb`s lettuce
• 1 avocado (s)
• 6 tablespoon balsamic vinegar, lighter
• 1 tablespoon, heaped honey
• salt and pepper

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Instructions

1. Peel the onion and cut into cubes.
2. Heat 1 tablespoon of olive oil in a small saucepan and sauté the onions in it. Add the lentils and deglaze with 400 ml water, bring to the boil and simmer covered for about 10 minutes. Then season with salt and pepper. Drain the lentils in a colander and drain very well.
3. Peel the oranges and use a sharp knife to remove the fillets from between the separating skins. Then squeeze the juice out of the remaining separating membranes and collect it. Clean, wash and spin dry the lamb`s lettuce.
4. For the dressing, mix the orange juice, honey, balsamic vinegar, salt and pepper together well. Then stir in the 4 tablespoons of olive oil.
5. Halve the avocado, remove the stone, remove the pulp from the skin and cut into wedges. Mix the lentils, lamb`s lettuce, pomegranate seeds, oranges and avocado with the dressing and season the salad with salt and pepper.
6. Arrange on plates and serve immediately.