Lentil salad "Lizzy"

Ingredients for 4 servings:

• 200 g lentils, red
• 200 g lentils (black caviar lentils)
• 1 beefsteak tomato(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ apple, firm, sour
• 1 bunch parsley, flat
• ½ garlic bulb(s)
• ¼ vegetable onion(s)
• ½ lemon(s), the juice
• ½ orange(s), the juice
• Salt and pepper, from the mill
• Coriander (fresh or ground)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Red and black lentil salad

Soak the lentils for about 2 hours. Then bring them to a boil in vegetable stock, then let them simmer for a while, but the lentils should still be firm to the bite. (Salted water also works…) Drain the lentils in a sieve and rinse well. Finely dice the tomato, bell pepper, apple, and onion. Roughly chop the parsley. Finely chop the garlic. Mix the finely diced vegetables with the parsley and garlic well, stir in the juice, and then fold in the lentils. Season to taste. The lentil salad can be served with grated feta cheese, if desired. It’s perfect for a buffet or with Arabic dishes. Flatbread goes wonderfully with it.