Lentil salad with dried tomatoes and basil

Ingredients for 1 servings:

• 50 g lentils, small, e.g. mountain lentils
• 3 tomatoes, dried, chopped
• 1 tsp fresh basil, chopped
• 1 spring onion(s), small, chopped
• Pepperoncini
• Salt
• pepper
• 1 tbsp balsamic vinegar, white or other very mild vinegar
• 1 tsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Starter or snack, inexpensive and with elegant variations!

Prepare the lentils according to the package instructions. Just before the end of the cooking time, add the sun-dried tomatoes, basil, spring onions, and a little chili pepper. Stir through and cook over low heat until done. Allow to cool slightly and season with vinegar, oil, salt, and pepper. The salad tastes just as good lukewarm but also cold. Variations: This salad can be easily spiced up in many ways, for example as a starter or a light, small supper: – for example, serve garnished with leaf salads, halved cocktail tomatoes, and a fresh sprig of herbs. – You can add grilled vegetables or pan-fried pieces of fish, seafood, or even a fine piece of fillet from your chosen animal as a warm or cold topping. – Pan-fried scallops or shrimp, seasoned with just a little lime juice and a little salt, taste delicious, – but a piece of pink lamb fillet from the grill with herbs and a hint of garlic also goes well with it and beautifully enhances the starter for a meal. The lentil salad is also ideal for the culinary and healthy use of leftovers as a base for leftovers, e.g. from a barbecue or Sunday roast!