Fresh lentil and vegetable salad

Ingredients for 4 servings:

• 250 g lentils (Pardina)
• 6 tbsp olive oil, or germ oil
• 6 tbsp apple cider vinegar
• 3 tsp mustard
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 200 g carrot(s)
• 1 apple, e.g. Elstar
• 1 m.-sized onion(s)
• ½ bunch flat-leaf parsley
• salt and pepper
• chili powder
• 2 tsp orange juice

Instructions

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

Vegan salad made from pardina lentils and vegetables

Prepare the lentils according to the package instructions and let cool. Combine the oil, vinegar, mustard, and orange juice to make a vinaigrette. Finely chop the garlic clove and stir in. Wash and dice the bell peppers, carrots, onion, and apple. Chop the flat-leaf parsley. Combine the lentils, vinaigrette, and the previously chopped vegetables in a bowl and mix well. Season the salad with salt, pepper, and chili to taste. It tastes even better when it’s marinated. Ideal for summer barbecues, as a side dish, or as an appetizer.