Summary

Ingredients

• 1 cup lentils, red
• 4 large carrot (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ pineapple
• 1 bunch spring onion (s)
• 2 small bell peppers, red
• 2 cm ginger
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 3 teaspoons vegetable stock, grained
• 1 teaspoon, heaped curry powder
• 1 teaspoon sugar
• some salt and pepper

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Instructions

1. Cook the lentils in water with 2 teaspoons of vegetable stock according to the instructions on the package, then drain. They shouldn`t be too soft. Slice the carrots and cucumber into fine sticks, cut the fresh pineapple into small pieces. Catch the juice, only use part of the juice when using canned pineapple. Cut the spring onions into thin slices and the peppers into thin strips. Finely chop the ginger.
2. Mix the lentils, carrots, cucumber, pineapple, bell pepper and spring onions in a bowl. Add ginger to taste (careful, spicy!). Mix the dressing with some pineapple juice, balsamic vinegar, olive oil and 1 teaspoon vegetable stock and season with salt, pepper, sugar and curry powder to taste.
3. Add to the ingredients in the bowl, mix well and let steep for a while before serving.