Lentil salad with pomegranate and avocado

Ingredients for 4 servings:

• 100 g beluga lentils
• 100 g lentils, red
• 1 pomegranate
• 1 avocado(s)
• 500 ml vegetable broth, not too strong
• 50 ml olive oil, good
• 40 ml wine vinegar or apple cider vinegar, maybe a little more
• salt and pepper

Instructions

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

First, prepare the vegetable stock and wash the lentils thoroughly. I don’t make the stock too thick, as otherwise the salad would taste like vegetable stock. Cook the lentils in the stock according to the package instructions. You can also use water, but I found it better with stock. Beluga lentils require more time and stock or water than the red lentils. In the meantime, halve the pomegranate, remove the flesh, and set aside the seeds. Remove the skin and pit from the avocado, cut the flesh into pieces, and set aside. When the lentils are ready, drain the lentils, add the oil and vinegar, and toss to combine. Lentils tolerate vinegar well, so you may want to add a little more, depending on your taste. Add the pomegranate and avocado and toss to combine. Season the salad with salt and pepper. Tip: I had some fresh spinach leaves at home and placed it on the plate as a base. I think it tastes perfect and looks great.