John Myers
Lentil Salad
The perfect lentil salad recipe with a picture and simple step-by-step instructions.
- 100 g Mountain lenses
- 100 g Beluga lentils
- 1 Pc. Red peppers fresh
- 1 Pc. Yellow fresh peppers
- 0,2 packet 8 Kräuter Mischung TK
- 0,25 tsp Ground cumin
- 1 Pc. Pomegranates fresh
- 1 Pc. Shallot
- 2 tbsp Balsamic Crema Fig-Date
- 2 tbsp Olive oil fruity
- Salt from the mill
- Boil the lentils according to the instructions on the package and add the cumin seeds, just before the end of the cooking time, season with a lot of salt, in the meantime finely dice the paprika and shallot. Dismantle the pomegranate and remove the delicious seeds from your cozy home. (Don’t snack too many, otherwise it’s not enough for the salad ????) Mix the balsamic vinegar and olive oil.
- Pour off the lentils, drain well and carefully stir with the balsamic / olive oil mixture while still warm. If you want, you can add a few splashes of lime. When the lentils are warm they absorb the balsamic / olive oil mixture very well. When the lentils have cooled down, you can fold in the remaining ingredients and put the salad in the fridge, preferably overnight the flavors nice time to combine!
- The only thing left for me to do is to wish you bon appetit.
- Another tip; feta cubes also go wonderfully with it !!!
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