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Vegan lentil salad

updated

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Ingredients for 4 servings:

  • 300 g lentils, yellow
  • Water
  • broth, instant
  • 1 handful of arugula
  • 1 spring onion(s)
  • ½ red pointed pepper
  • 3 tbsp cress
  • 1 tbsp chia seeds
  • 1 tbsp flaxseed, crushed
  • 1 pinch(s) of salt and pepper
  • 10 ml balsamic vinegar
  • 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the yellow lentils and cook them in a pot of water seasoned with a little stock for about 10-15 minutes. Drain the lentils and place them in a large salad bowl. Wash and finely chop the bell pepper, spring onion, and arugula. Trim the cress. Mix all ingredients with the lentils and season with salt, pepper, vinegar, and oil. Finally, sprinkle the flaxseed meal and chia seeds on top and mix lightly. The salad also goes well as a side dish, for example, with potato and zucchini fritters. It can also be eaten cold the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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