Mediterranean-style lentil and vegetable salad

Ingredients for 6 servings:

• 100 g lentils, firm-cooking (mountain, beluga or pardina)
• 1 carrot(s), approx. 150 g, finely diced
• 1 parsley root(s), approx. 50 g, finely diced
• 100 g celeriac, finely diced
• 3 cloves garlic, fresh, finely diced
• 1 fresh ginger, about the size of a hazelnut, finely diced
• 3 stalk(s) celery, thinly sliced
• 1 small fennel, thinly sliced
• 1 stalk(s) spring onion(s), finely sliced
• 2 m.-large shallot(s), quartered lengthwise
• 1 orange(s), the juice
• 1 orange(s), filleted
• 10 capers, pickled
• 1 pack of arugula, approx. 125 g
• ½ bunch parsley, flat
• 500 ml vegetable stock or vegetable broth
• 2 star anise, whole
• 1 tsp dill seeds
• n. B. Olive oil, extra virgin cold-pressed
• 2 tbsp butter
• e.g. Balsamic vinegar, white (“Bianco”)
• 1 tsp basil, dried
• 1 tsp rosemary, dried
• 1 tsp oregano, dried
• n. B. Salt
• Cayenne pepper
• 2 tbsp sugar
• n. B. Balsamic vinegar cream

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Sweet and spicy salad as a starter or light main course

First, bring the vegetable stock to a boil with the star anise. Then add the cold, rinsed lentils. Boil briefly, then reduce the heat to 1/3. These must be waxy lentils, such as mountain lentils, beluga lentils, or pardina lentils. Plain lentils don’t work, as they cook down to a mushy consistency and lose their texture. Let the lentils simmer slowly. Check the consistency after at most 10 minutes. The lentils should no longer be hard on the inside, but should still be firm to the bite. Taste them occasionally and drain through a sieve when they have the right firmness. Set aside, drain, and allow to cool. Now chop the carrot, parsley root, celeriac, garlic, and ginger into fine cubes, approximately 3 mm each. In a wide saucepan or frying pan, heat 5 tablespoons of olive oil with 1 tablespoon of butter. The oil prevents the butter from burning quickly. Add the cubes and reduce the heat to 3/4. Now sprinkle the sugar over the vegetables. Sauté for about 5 minutes, stirring occasionally, until translucent. Then add the orange juice, a pinch of salt, a tablespoon of balsamic bianco, and the dill seeds, and let the liquid evaporate in an open pot or pan. Now add the celery, shaved fennel, sliced ​​spring onion, and shallots. Add a teaspoon each of dried basil, rosemary, and oregano. Briefly increase the heat to “high” and sauté everything for 2 minutes, stirring constantly. Then remove from the heat, set aside, and let cool. Now chop and add the parsley. Many people cut off the stems and discard them. PLEASE DON’T! Chop and add it as well. This gives it a wonderful aroma and a nice “bite.” Add the capers and stir in. Season to taste with salt and cayenne pepper. Arrange a bed of arugula on shallow plates and top with the lukewarm salad. Drizzle the balsamic vinegar and olive oil around the edge of the plate and arrange the orange segments on top. If the fennel came with fennel fronds, arrange them on top. Serve with fresh ciabatta, focaccia, flatbread, or (in a pinch) even toast.