Red lentil salad

Ingredients for 4 servings:

• 200 g lentils, red
• 15 stalks parsley, flat
• 2 spring onions, alternatively 1/2 thin leek
• ½ cup cranberries, dried
• 1 tsp, heaped mustard, mild
• 1 tsp honey
• 2 tbsp white wine vinegar
• 4 tbsp sunflower oil or other cooking oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

with cranberries

Briefly rinse the lentils in a sieve, add them to boiling water, and cook for about 8 minutes, until tender but still slightly firm to the bite. A few minutes too long and they will fall apart. Pour them back into the sieve, rinse briefly with cold water, and drain well. Pour boiling water over the cranberries in the cup and let them swell. Slice the spring onions or leeks into rings and place them in a sieve. Briefly pour the cranberries and hot water over the onions and immediately rinse with cold water. I do this because I’m one of those people who gets an immediate stomachache from raw onions. By quickly pouring the water over them and rinsing them with cold water, the spring onions stay quite crunchy and the bite is reduced. Pluck the leaves from the parsley stalks and roughly chop them. Place the lentils, cranberries, parsley, and spring onions in a salad bowl. Mix mustard, honey, vinegar, and oil to make a salad dressing and stir it into the salad. Season with salt and pepper. This serves four as a side salad. If you’d like to serve the salad as a main course, you can add feta cheese and diced cooked potatoes or carrots.