Seaweed salad with rice, lentils and sea spaghetti

Ingredients for 2 servings:

• 3 shallots or 1 onion
• some red wine vinegar
• 250 g rice, lentils and seaweed (ready-made mixtures are available)
• 20 g seaweed (sea spaghetti seaweed)
• 2 tomatoes
• ½ lemon(s), juice
• 1 pinch(s) of salt and pepper
• some olive oil
• ½ tsp oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 30 minutes

vegan – easy preparation

First, chop the shallots into small pieces and marinate them in red wine vinegar for a few hours. It’s best to let them marinate overnight. Cook the rice, lentil, and seaweed mixture in 2.5 times the amount of water. Meanwhile, soak the sea spaghetti in hot water for 15 minutes. Then cut into 2-3 cm strips. Dice the tomatoes and place them in a large salad bowl. Then add the pickled shallots and the juice of half a lemon. The lemon will add important vitamins to your salad, freshen it up, and reduce the typical seaweed smell. Add the soaked sea spaghetti seaweed and the cooked mixture of rice, lentils, and seaweed. Season to taste with salt, pepper, olive oil, oregano, and more red wine vinegar.