Ostheimer lentil salad

Ingredients for 6 servings:

• 300 g beluga lentils
• 200 g bell pepper(s) from the jar, roasted
• 5 stalk(s) Celery
• ½ onion(s), red
• 3 carrots
• 2 avocados
• 2 liters of vegetable broth
• 50 ml olive oil
• 1 tsp mustard, grainy, vegan
• 1 dashes apple juice
• 1 dashes vinegar, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan

The lentils are first washed before being brought to a boil in the vegetable broth. Then they are simmered (but not boiled) over low heat until the desired consistency is reached. I like my lentils firm to the bite. This is achieved after about 30 to 40 minutes. Once cooking is complete, the lentils are poured through a sieve and set aside to cool. Celery, onion, carrots, bell peppers, and avocados are diced and tossed with the lentils in a bowl. For the salad dressing, I combine olive oil, mustard, apple juice, and vinegar and add the dressing to the remaining ingredients.