Warm Lentil Salad with Baked Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, brown or reen
- water
- 2 cloves garlic, cut into thin slices
- 1 bay leaf
- 1 medium onion (s), red, cut into cubes
- 1 bunch parsley, smooth, chopped
- 3 tablespoon balsamic vinegar
- 2 tablespoon broth, strong
- 1 teaspoon mustard
- 5 tablespoon olive oil
- some salt and pepper from the mill
- 250 g cherry tomato (s)
- 50 g parmesan in one piece
- some powdered sugar
- some oregano, dried
Print Recipe
Pin Recipe Instructions
- Halve the cherry tomatoes, place them on a tray with the cut surface facing up and sprinkle with a little powdered sugar and a little oregano. Bake in the middle of the oven preheated to 130 ° C for about 45 minutes.
- Bring the washed lentils with the bay leaf and garlic to the boil in water (the lentils should just be covered), cover and simmer on a low fire for about 30 minutes, depending on the variety.
- Mix the balsamic vinegar, broth, mustard, salt and pepper well and mix with the olive oil to a creamy sauce. Add the onions and parsley. Drain the lentils and mix with the sauce while hot.
- Arrange the lentils on 4 plates. Spread the still warm baked tomatoes on top and grate the parmesan cheese over it.
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