Lentil and tomato salad

Ingredients for 4 servings:

• 150 g lentils, red
• 500 ml vegetable stock
• 1 lemon(s), the juice
• 3 tbsp olive oil (good!)
• 1 onion(s), finely chopped
• 1 garlic clove(s), squeezed
• 4 tomatoes
• 1 box of cress
• Sea salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a slightly different starter

Cook the red lentils in the vegetable broth for about 5 minutes, until they are al dente, then drain. Combine the lemon juice and olive oil, season with sea salt and pepper, and add the garlic. Slice the tomatoes. Mix the lukewarm lentils, chopped onion, tomatoes, and cress with the dressing. The salad can be served warm or cold; I prefer it warm!