Stefanie's carrot and lentil salad

Ingredients for 4 servings:

• 1 cup lentils, red
• 4 large carrots
• ½ cucumber(s)
• ½ pineapple
• 1 bunch of spring onions
• 2 small red bell peppers
• 2 cm ginger
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 tsp vegetable broth, granulated
• 1 tsp, heaped curry powder
• 1 tsp sugar
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity – Asian with curry and pineapple

Cook the lentils in water with 2 teaspoons of vegetable stock according to the package instructions, then drain well. They shouldn’t be too soft. Grate the carrots and cucumber into thin sticks and cut the fresh pineapple into small pieces. Reserve the juice; if using canned pineapple, only use a portion. Finely slice the spring onions and finely strip the bell peppers. Finely chop the ginger. Mix the lentils, carrots, cucumber, pineapple, bell peppers, and spring onions in a bowl. Add ginger to taste (careful, it’s spicy!). Mix together the dressing by combining a little pineapple juice, balsamic vinegar, olive oil, and 1 teaspoon of vegetable stock. Season to taste with salt, pepper, sugar, and curry powder. Add to the ingredients in the bowl, mix well, and let it sit for a while before serving.