Lentil salad

Ingredients for 4 servings:

• 250 g lentils, red (cooking time 8-10 minutes)
• 1 small onion(s)
• 1 small bay leaf
• 4 carnations
• Salt
• 6 tbsp vinegar (red wine vinegar)
• 1 tbsp mustard (herb mustard)
• Salt
• 1 pinch(s) of sugar, finest
• 4 tbsp oil (safflower oil)
• 90 g leek
• 150 g carrot(s)
• 5 m.-large tomato(s)
• 100 g onion(s)
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

colorful, healthy and light

Pierce the onion with the cloves and bay leaf. Bring lightly salted water to a boil in a pot and cook the onion for 5 minutes, then add the lentils and cook according to the instructions until tender, but still slightly firm to the bite. Strain and refresh. Remove the spices from the onion, finely chop, and add to the lentils. Mix all the dressing ingredients well and pour over the lentils. Stir briefly and let stand for at least 20 minutes. Halve the leek, wash, and finely slice. Peel the carrots, cut into ½ cm cubes, and blanch in a little salted water for 5 minutes. Add the leek and blanch for 3 minutes. Strain both, refresh, and drain. Dice the tomatoes and peel, halve, and finely slice the onion. Mix the vegetables into the lentils, season to taste, sprinkle with parsley, and serve the salad.