Lentil salad with curry

Ingredients for 3 servings:

• 150 g lentils, red
• 2 tbsp olive oil
• 1 tsp, leveled cumin
• 1 tsp, heaped curry powder
• 300 ml vegetable stock, maybe a little more
• 1 tsp mustard
• 1 tsp agave syrup, honey or sugar
• 2 tbsp apple cider vinegar or lemon juice
• 3 tbsp olive oil
• 2 tbsp parsley, fresh
• 1 some salt
• 1 pinch(s) of pepper
• possibly chili
• 1 apple
• ½ bunch of spring onions
• 175 g tomatoes
• 200 g feta cheese
• 1 bell pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Lightly roast the cumin and curry powder with 2 tablespoons of olive oil. Add the lentils and stock, bring to a boil, and simmer for about 8 to 10 minutes until the liquid has been absorbed or evaporated by the lentils (if there is too much liquid, drain the lentils through a sieve). Allow to cool (this works particularly quickly in a bain-marie, stirring occasionally). In the meantime, make a vinaigrette from the mustard, agave syrup, salt, pepper, chili, apple cider vinegar, and olive oil. This works best if the ingredients are mixed one after the other in this order. Finely slice the spring onions, dice the apple, feta, and bell pepper, and chop the parsley. Finally, combine everything, adjusting the seasoning to taste if necessary.