Arugula and lentil salad with yogurt dip

Ingredients for 4 servings:

• 125 g arugula
• 100 g dried tomatoes
• 200 g lentils, red
• 1 large red bell pepper(s)
• 2 tbsp balsamic vinegar
• e.g. salt and pepper
• e.g. coriander
• e.g. cumin
• e.g. chili
• 150 g yogurt 1.5% fat
• 2 garlic cloves
• 1 lime(s)
• Sugar or sweetener
• 1 tbsp olive oil
• 4 beef steaks (rump steaks), 200 g each

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

e.g. as a side dish to beef rump steaks

For the salad, first wash the arugula and chop it finely in a blender. Simmer the sun-dried tomatoes in a little water and the balsamic vinegar for 10 minutes, then chop them finely. Meanwhile, simmer the lentils for 12-15 minutes, then drain immediately and let cool slightly. Carefully combine the lentils, arugula, and tomatoes. Add the juice of half a lime and season with salt, pepper, coriander, cumin, and chili to taste. For the dip, mix the yogurt with the juice of half a lime, press in the garlic cloves, and season to taste with salt, pepper, coriander, cumin, chili, and sugar or sweetener. Finally, stir in the olive oil. For the steaks, heat the pan to a high heat, sear the meat for about 3 minutes on each side, and then let it rest in the oven at 80°C (medium). Arrange everything on plates and enjoy. A full-bodied, dry red wine goes well with this dish.