Summary

Ingredients

• 100 g lentils, cooked
• 0.5 ½ onion (s)
• 2 cloves garlic
• 1 zucchini
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 100 g beans, reen
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Bring the lentils to the boil in a saucepan with plenty of cold water and cook over medium heat for about 15-20 minutes. Then drain, drain well and transfer to a large bowl.
2. Peel the onion and cut into fine rings. Peel and mash the garlic cloves. Briefly wash the zucchini under running water. Then cut off the stem and flower base and cut into small cubes. Wash the red and yellow peppers and cut into small cubes.
3. Clean the green beans by cutting off the ends on both sides. Now cut the bars to the desired length and steam or boil for about 8-10 minutes.
4. Heat olive oil in a pan and sauté the onion rings briefly over low heat. Add the crushed garlic, the zucchini and paprika cubes and the green bean sticks and fry for about 3 - 4 minutes, turning constantly.
5. Add the vegetable mixture to the lentils and stir in with the mustard and balsamic vinegar. Season to taste with salt and pepper.
6. Baguette goes very well with it. The lentil salad can also be served with a main course with meat or fish.