Mountain lentil salad with avocado

Ingredients for 4 servings:

• 150 g mountain lentils, organic
• 400 ml vegetable stock
• 200 g cherry tomatoes
• 1 avocado(s)
• 200 g arugula
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp honey or agave syrup
• ½ tsp coriander seeds, organic
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple, vegan, quick

Rinse the mountain lentils in a sieve with cold water. Bring 400 ml of vegetable stock to a boil in a saucepan. Add the mountain lentils and simmer over medium heat for about 30 minutes until the water is absorbed. Then let cool slightly. Wash the arugula and tomatoes and pat dry. Halve the tomatoes and slice the avocado. For the dressing, combine the olive oil, honey, and lemon juice. Season with salt and pepper and add the coriander seeds. Arrange the arugula in a bowl with the tomatoes, avocado, and the still-lukewarm mountain lentils and pour the dressing over them.